Hoernchen
Yield
1 dozenPrep
15 minCook
15 minReady
30 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
butter
|
|
| ¾ | cup |
sugar
|
|
| 1 | each |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 ¼ | cups |
all-purpose flour
|
|
| ½ | pound |
almonds
unblanched, ground |
|
| 1 | x |
colored sugar crystals
red and green, or tiny multicolored candies |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
butter
|
|
| 177 | ml |
sugar
|
|
| 1 | each |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 532 | ml |
all-purpose flour
|
|
| 226.8 | g |
almonds
unblanched, ground |
|
| 1 | x |
colored sugar crystals
red and green, or tiny multicolored candies |
* |
Directions
Cream together butter and sugar.
Add egg and vanilla, blend well.
Stir in flour and ground almonds.
Pinch off a piece of dough the size of a walnut and roll into strip the thickness of your little finger.
Form into crescent shape.
Dip one side of crescent into colored sugar or multicolored candies.
Place uncoated side down on ungreased cookie sheet.
Bake in 350℉ (180℃) oven for 15 minutes or until slightly brown.
