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 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 35m Yield 30 Number Of Ingredients 7 Steps:
Preheat the oven: Preheat the oven to 350°F.
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.
Yield Makes about 18 Number Of Ingredients 7 Steps:
Finely grind nuts, flour and salt in processor. Using electric mixer, beat 1/2 cup powdered sugar, butter and vanilla and almond extracts in large bowl until light. Add nut mixture and beat just until blended. Cover; chill until firm, about 1 hour. Preheat oven to 350°F. Lightly butter 2 heavy large baking sheets. For each cookie, roll 1 rounded tablespoonful dough into cylinder; pinch ends to taper. Place in crescent shape on baking sheet. Bake until bottoms of cookies are just golden, about 15 minutes. Transfer baking sheets to racks. Cool cookies. Sift 1/4 cup powdered sugar over. (Can be made 3 days ahead. Store airtight at room temperature.)
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.
Time 30m Yield 6 dozen. Number Of Ingredients 10 Steps:
In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in almonds and vanilla. In another bowl, whisk flour, cocoa and salt; gradually beat into creamed mixture. Refrigerate, covered, 2 hours or until firm enough to shape., Preheat oven to 350°. Shape 2 teaspoons of dough into 2-in.-long logs; form each log into a crescent. Place 2 in. apart on ungreased baking sheets. Bake 10-12 minutes or until set. Remove from pans to wire racks to cool completely., Dip cookies halfway into melted chocolate, allowing excess to drip off. Place on waxed paper. If desired, sprinkle with coconut. Let stand until set. Cover dipped ends of cookies with waxed paper; dust undipped ends with confectioners’ sugar. Store between pieces of waxed paper in airtight containers.
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 1h15m Yield 30 cookies Number Of Ingredients 8 Steps:
Spread ground almonds in a shallow pan and toast in a 350F degrees oven for 6 to 8 minutes or until lightly browned. In a bowl, cream butter until light and fluffy. Add the 2 Tablespoons powdered sugar and egg yolk, mixing well. Stir in brandy or vanilla and almonds. In another bowl, combine flour and baking powder. Gradually add flour mixture to butter mixture, blending until smooth. Pinch off walnut-size pieces of dough and shape into crescents. Place on ungreased baking sheets, spacing cookies about 1 inch apart. Bake in a 325F degree oven for 30 minutes or until very lightly browned. Place baking sheets on racks and let cookies cool for 5 minutes. Sift about half the 1-1/2 to 2 cups powdered sugar over wax paper and transfer cookies to it. Sift the remaining 3/4 to 1 cup powdered sugar over top to cover cookies. Let stand until cool, then store in a tightly covered container.
Time 50m Yield About 40 cookies Number Of Ingredients 6 Steps:
Preheat the oven to 350 degrees. Cream together the butter and sugar. Add the almonds. Combine the flour and salt and stir into the butter mixture. Pinch off about 1 tablespoon of dough. Roll it between your palms to make a cigar shape. Place on a parchment-lined cookie sheet and gently curve it into a cresent. Repeat, placing the cookies 2 inches apart. Bake until the edges are barely golden, about 12 minutes. Immediately transfer cookies to a rack to cool. Cookies can be frozen in an airtight container, with wax paper between each layer, for up to 6 months. Defrost 30 minutes before serving. Immediately before serving, dust with powdered sugar.
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 1h25m Yield 60 Number Of Ingredients 8 Steps:
Heat oven to 375°F. In large bowl, stir cookie mix, butter, egg, cornstarch, ground almonds and almond extract until dough forms. For each cookie; shape rounded teaspoon dough into 2 1/2-inch strip. Taper ends and form crescent shape on ungreased cookie sheet. Bake 9 to 10 minutes or until set. Cool 1 minute; remove from cookie to wire rack. Cool completely, about 30 minutes. Roll in powdered sugar. Sprinkle with edible glitter.
Time 40m Yield 40 Number Of Ingredients 6 Steps:
Heat oven to 350°F. Line 2 large cookie sheets with cooking parchment paper. In small bowl, mix flour, almond meal and salt, stirring well with wire whisk. In large bowl, beat butter and granulated sugar with electric mixer on medium speed until light and fluffy, about 4 minutes. Gradually add flour mixture to butter mixture, beating until blended. Refrigerate 10 minutes. Shape dough into 40 (2-inch) logs; bend logs to form crescent shape. Place crescents 2 inches apart on cookie sheets. Bake 12 minutes or until edges are light golden brown. Remove from cookie sheets to cooling racks; sprinkle cookies with powdered sugar.
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.
