Another Hanukkah Favorite!
Almond crescents
1¼ cups almonds, unblanched, without skin
1 cup (2 sticks) butter, softened
½ cup sugar, plus more for decorating
1 teaspoon vanilla
½ teaspoon salt
2 cups sifted flour
Grate or finely grind almonds.
Cream butter and sugar. Stir in ground almonds, vanilla, salt and flour. Chill dough until firm.
Preheat oven to 350 degrees. Lightly grease baking sheets.
Break off walnut-size pieces of dough. Roll pieces in your hand into 1/2-inch-thick logs. Bend sticks into little crescent shapes. Place on prepared baking sheets, leaving a little space between crescents.
Bake 15--20 minutes or until crescents are dry but not brown. Cool slightly. Roll each cookie individually in sugar.
Servings » 36 cookies
1¼ cups almonds, unblanched, without skin
1 cup (2 sticks) butter, softened
½ cup sugar, plus more for decorating
1 teaspoon vanilla
½ teaspoon salt
2 cups sifted flour
Grate or finely grind almonds.
Cream butter and sugar. Stir in ground almonds, vanilla, salt and flour. Chill dough until firm.
Preheat oven to 350 degrees. Lightly grease baking sheets.
Break off walnut-size pieces of dough. Roll pieces in your hand into 1/2-inch-thick logs. Bend sticks into little crescent shapes. Place on prepared baking sheets, leaving a little space between crescents.
Bake 15--20 minutes or until crescents are dry but not brown. Cool slightly. Roll each cookie individually in sugar.
Servings » 36 cookies
© 2010 Created by Cookie Exchange.
