Luscious, melt-in-your-mouth crescent shaped cookies will become your favorites!
Makes 4 dozen
⅔ cup blanched almonds, very finely ground
½ cup unsalted butter, softened (no substitutes)
½ cup margarine or butter
⅓ cup sugar
1⅔ cups all-purpose flour
¼ teaspoon salt
½ cup sugar
½ teaspoon cinnamon
No nutrition information available
In large bowl combine unsalted butter, margarine or butter, sugar, and almonds. Beat with mixer at medium speed until light and fluffy, scraping bowl occasionally. Combine flour and salt and beat into creamed mixture until well mixed. Wrap and refrigerate until firm (about 2 hours).
Preheat oven to 3250 F. Cut dough into eighths. Work with small amounts of dough at a time and keep the remaining dough refrigerated. With floured hands, roll pinches of dough into 2½x ½-inch ropes. Form into crescent shapes. Place on ungreased cookie sheet. Bake 12 to 14 minutes until set, but not brown. Cool on sheet for 10 minutes, then roll in combined Topping ingredients. Repeat with remaining ingredients.
Note: Using butter instead of margarine for the third Cookie ingredient makes these already rich cookies even more scrumptious.
Tip: To save time when forming the crescents, I divide each eighth of dough in half, lightly flour a flat surface, then carefully roll each piece into a 7 ½x½-inch rope. Next, I lay the ropes side by side, cut both ropes into thirds, shape the six pieces into crescents, then place them on a cookie sheet.