Almond Crescent Cookies!


Recipe: Martha Stewart’s Almond Crescent Cookie Recipe


1/2 lb (2 sticks) unsalted butter
2/3 c Sifted confectioners’ sugar,
Plus more for rolling
1 ts Vanilla extract
1/2 ts Almond extract
1 c Coarsely chopped almonds
2 1/3 c Sifted all-purpose flour


1. Heat oven to 350 and line baking sheets with parchment paper. Cream together butter and 2/3 cup sugar until fluffy. Beat in extracts, then add almonds. Stir in flour and beat until well mixed.

2. Shape the dough into logs and bend into a crescent shape using approx. 1 Tbsp. of dough for each. Place crescents 1 to 2 inches apart on baking sheets.

3. Bake for 15 to 20 minutes, or until lightly golden. Let crescents cool a little, then roll in additional sugar while still warm.


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