Snow Covered Almond Crescents
Yield
12 servingsPrep
15 minCook
17 minReady
32 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
powdered sugar
|
|
| ½ | teaspoon |
almond extract
or |
*
|
| 2 | cups |
all-purpose flour
|
|
| ¼ | teaspoon |
salt
optional |
|
| 1 | cup |
rolled oats
uncooked |
|
| ½ | cup |
almonds
finely |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
powdered sugar
|
|
| 2.5 | ml |
almond extract
or |
*
|
| 473 | ml |
all-purpose flour
|
|
| 1.3 | ml |
salt
optional |
|
| 237 | ml |
rolled oats
uncooked |
|
| 118 | ml |
almonds
finely |
*
|
Directions
Heat oven to 325℉ (160℃).
Beat margarine, sugar, almond extract, and vanilla extract until fluffy.
Add flour and salt; mix until well blended.
Stir in oats and almonds.
Using level measuring Tbs, shape dough into crescents.
Bake on ungreased cookie sheet 14 to 17 min or until bottoms are light golden brown. Remove to wire rack. Sift remaining sugar generously over warm cookies. Cool completely. Store tightly covered.
