Almond Crescents

Almond crescents and their “snow-covered” shapes evoke memories of Advent and the anticipation that Christmas is just around the corner.  These simple cookies are fun to make with children or a friend.  Fill a bowl with powdered sugar and a touch of cinnamon and make a mess on your countertop dipping the warm crescents.  The aroma of almond goodness filling your kitchen will be worth it!


2 1/2 sticks butter, softened

2 1/2 cups powdered sugar

1 teaspoon vanilla extract

1 teaspoon almond extract

1 1/2 cups ground toasted almonds (after toasting I process them in the food processor)

3 cups flour

1 teaspoon cinnamon

Preheat oven to 350 degrees.

With an electric mixer cream the butter until lemony yellow and smooth.  Add 1 1/2 cups of the powdered sugar, vanilla, and almond extract and beat until smooth. Add the almonds and gradually add the flour.  Mix well. Divide the dough in half. Shape each half into a roll about 1 1/2-inch in diameter. Use a knife to cut across 1-inch pieces.  Shape each piece into a crescent with your fingers.  Bake for 10-12 minutes and lightly brown on the edges.  Sift the remaining powdered sugar with the cinnamon.  Remove the cookies from the oven and roll in the powdered sugar and cinnamon.  Add additional powdered sugar after the crescents have cooled.



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