Martha stewart's almond crescent cookies
5 Dozen
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | (2 sticks) unsalted butter |
| ⅔ | cup | Sifted confectioners' sugar, |
| Plus more for rolling | ||
| 1 | teaspoon | Vanilla extract |
| ½ | teaspoon | Almond extract |
| 1 | cup | Coarsely chopped almonds |
| 2⅓ | cup | Sifted all-purpose flour |
Directions
1. Heat oven to 350 and line baking sheets with parchment paper. Cream together butter and ⅔ cup sugar until fluffy. Beat in extracts, then add almonds. Stir in flour and beat until well mixed.
2. Divide dough in half and roll each half into a log 1 inch in diameter. Cut each log into ¾-inch pieces, and roll each piece into a cylinder 2 inches long. Place cylinders 1 to 2 inches apart on baking sheets, and form into crescents.
3. Bake for 15 to 20 minutes, or until lightly golden. Let crescents cool, then roll in additional sugar.
Makes 5 dozen crescents.