Adapted from Yankee magazine
No servings information available
1 stick (½ cup) unsalted butter, plus extra for greasing
⅓ cup confectioners sugar
½ teaspoon vanilla extract
¼ teaspoon almond extract
¾ cup plus 2 tablespoons flour
⅛ teaspoon kosher or sea salt
½ cup chopped blanched almonds
No nutrition information available
Adjust oven rack to middle position and heat to 325 degrees. In the bowl of a standing or electric mixer, cream butter and sugar until light and fluffy. Stir in extracts, flour, and salt. Stir in almonds.
Roll teaspoonfuls of dough into 2-inch ropes and lay them on lightly greased cookie sheets. Shape each rope into a crescent. Bake 12 to 15 minutes or until lightly browned.