Time 2h Yield Makes 3 dozen Number Of Ingredients 5 Steps:
Beat all ingredients until combined, about 2 minutes. Let rest at room temperature for 2 hour. Preheat oven to 325 degrees. Roll 1 tablespoon of dough into a crescent shape. Place on a baking sheet. Repeat. Bake until light golden brown, 25 to 30 minutes. Cool on trays for 10 minutes. Roll in vanilla sugar.
Time 30m Number Of Ingredients 5 Steps:
Pre-heat oven to 350° In a large bowl beat butter until fluffy, add sugar and beat again until fluffy. Scrape down the sides of the bowl and add nuts, flour ** (add 2 cups to start and 1 tablespoon at a time (up to 8 tablespoons if needed See Note Above!) ) and salt. Beat on low until combined. Bring dough together with your fingers. Break off small pieces and form into a crescent shape. Place on un-greased cookie sheets and bake for approximately 15 minutes . While cookies are still warm roll in icing/powdered sugar or let cool and dust with icing sugar. Enjoy!
Time 1h Yield 45 cookies Number Of Ingredients 7 Steps:
Preheat oven to 350 degrees F. Spray several cookie sheets with cooking spray. With a mixer, beat the butter with sugar until light and fluffy. Add vanilla extract and almond extract, beat until incorporated. Stir in the flour and almonds. Work flour mixture into a firm dough. Working with 1 tablespoon of dough at a time, lightly roll and then shape it so the middle is thicker than both ends. Bend dough log into a crescent shape. Place on greased cookie sheets and repeat until all dough is used. Bake 12-15 minutes or until light brown. Sift powdered sugar into a small shallow bowl. While the cookies are still warm , roll the crescents in the powdered sugar. Cool on racks.
Time 1h Yield 24 Number Of Ingredients 8 Steps:
Preheat oven to 325 degrees F (165 degrees C). Beat butter and confectioners’ sugar in a bowl using an electric mixer until smooth and creamy. Add vanilla extract, almond extract, and salt; mix briefly to incorporate. Gradually stir 3/4 cup plus 2 tablespoons flour into the creamed butter, add almonds, and mix until dough is just combined. Shape dough into tiny crescents; place on an ungreased baking sheet about 2 inches apart. Bake cookies in preheated oven until edges are golden, about 15 minutes. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Roll cookies in sifted confectioners’ sugar when cooled.
Time 35m Yield 30 Number Of Ingredients 7 Steps:
Preheat the oven: Preheat the oven to 350°F.
Time 2h45m Yield About 5 dozen cookies Number Of Ingredients 7 Steps:
In a food processor, process the almonds and sugar until the almonds are ground very finely. Cut the butter into a few pieces and add it with the motor running. Process until smooth and creamy. Scrape the sides of the bowl. Add the flour and sprinkle the salt on top. Pulse it just until the flour is incorporated. Scrape the dough onto a piece of plastic wrap, press it into a thick disk and wrap it tightly. Refrigerate until the dough is firm, about 2 hours. For the topping, stir together the sugar and cinnamon until uniform in color. When ready to bake, preheat the oven to 325 degrees. Divide the dough into 8 portions. Work with 1 section at a time, keeping the remainder of the dough refrigerated. Knead the dough between floured hands until malleable. Pinch off a portion of the dough and roll it into a 1-inch-round ball. On a lightly floured counter, roll each ball into a cylinder with tapered ends, about 3 inches long by 1/2 inch thick. Form each cylinder into a crescent shape and place on an ungreased cookie sheet 1 inch apart. The cookies will require two cookie sheets, one for the middle rack in the oven and one for the lower one. Bake for 14 to 16 minutes or until set but not brown. For even baking, rotate the cookie sheets from top to bottom and front to back halfway through the baking period. Cool the cookies on the sheets for 10 minutes. While they are still warm, use a small angled metal spatula or pancake turner to lift them from the sheets and dip them, one at a time, in the cinnamon sugar, turning gently to coat all over. Finish cooling the cookies on wire racks. To store, place the cookies in an airtight container at room temperature for up to 1 month or freeze for as many as several months.
Time 40m Yield about 10 dozen. Number Of Ingredients 7 Steps:
In a large bowl, cream butter and sugar until light and fluffy. In a small bowl, combine the flour, almonds and salt; gradually add to the creamed mixture until blended. Cover and refrigerate for 1 hour or until easy to handle. , Divide dough into fourths. Roll out each portion into a long rope, about 1/4 in. diameter. Cut into 2-in. lengths. Place 2 in. apart on lightly greased baking sheets; form each into a crescent. , Bake at 325° for 14-16 minutes or until set. Cool for 2 minutes. In a shallow bowl, combine confectioners’ sugar and cinnamon; roll warm cookies in sugar mixture. Place on wire racks to cool completely.
Time 1h Yield About 4 dozen cookies Number Of Ingredients 15 Steps:
In a large bowl, stir together flours, cornstarch, baking powder and salt. In an electric mixer fitted with the paddle attachment, beat together butter and granulated sugar until lightened in color and fluffy, 3 to 4 minutes. Beat in egg yolk and almond extract until combined, about 20 seconds. With the mixer running on low, add flour mixture, beating until just incorporated. Do not overmix. Divide dough into two balls. On a floured surface, roll each ball into a 1 1/2-inch-thick log. (If the dough is too soft to work with, chill it for 20 to 30 minutes before forming it into logs.) Wrap logs tightly in parchment paper or plastic wrap, and refrigerate until very firm, at least 2 hours or overnight. When you are ready to bake the cookies, heat oven to 325 degrees. Line 2 baking sheets with parchment. Use large, sharp knife to cut each log into 1/4-inch-thick rounds. Place cookies 1 inch apart on prepared baking sheets. Bake until cookie edges and bottoms are golden brown, about 15 to 22 minutes. Cool 5 minutes on baking sheets, then transfer to a wire rack to cool completely. Make the icing: In a large bowl, whisk together confectioners’ sugar, melted butter, 1 tablespoon buttermilk, vanilla and almond extracts. If the icing isn’t thin enough to drizzle, add more buttermilk. It should be a little thicker than heavy cream. Using a fork, drizzle icing all over the cooled cookies, then top with almond slices if you like. Let the icing set for at least 1 hour, then store at room temperature in an airtight container. The cookies will keep for at least 3 days.
Yield 72 Number Of Ingredients 8 Steps:
Mix together shortening and confectioner’s sugar and water. Stir in flour, salt, vanilla and almonds. Mix well. Form dough with hands into 3 inch lengths about pencil thin. Bake on ungreased sheet in a preheated 300 degrees F oven (150 degrees C) for 20 minutes. While cookies cool, melt chocolate chips in a double boiler or in a bowl in the microwave. When cookies are completely cool, dip one half in melted chocolate.
Time 35m Yield 54 servings, 1 cookie each Number Of Ingredients 6 Steps:
Heat oven to 350°F. Mix butter and sugar in large bowl with wooden spoon until blended. Gradually add flour, stirring after each addition until blended. Stir in nuts. Shape into 2-inch crescents, using 1 Tbsp. dough for each. Place, 2 inches apart, on parchment- or foil-covered baking sheets. Bake 12 to 15 min. or until lightly browned. Cool on baking sheets 2 min. Remove to wire racks; cool completely. Melt chocolate as directed on package. Dip one end of each cookie in chocolate; top with nuts. Return to wire racks; let stand until chocolate is firm.
More about “almond crescent cookies recipes”
Time 30m Yield 3-4 dozen cookies, 8 serving(s) Number Of Ingredients 7 Steps:
Beat together butter and sugar until very light and fluffy. Blend in extracts. Mix in flour and almonds. Using about 1 T of dough for each, shape into logs and bend into crecents. Place on greased cookie sheet. Bake 12 to 15 minutes at 350 degrees F until light brown. While warm, roll crecents in confectioners’ sugar. Cool on racks and store in a tightly sealed container.
