Return to Content

Almond Crescent Cookies

Almond Crescent Cookies
6 votes, 4.00 avg. rating (79% score)
by in Nov 2007

Total Time: 30

Yield: 30 to 36 cookies

Almond Crescent Cookies

Ingredients:

  • 1 stick (1/2 cup) unsalted butter, plus extra for greasing
  • 1/3 cup confectioners sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 3/4 cup plus 2 tablespoons flour
  • 1/8 teaspoon kosher or sea salt
  • 1/2 cup chopped blanched almonds

Instructions:

Adjust oven rack to middle position and heat to 325 degrees. In the bowl of a standing or electric mixer, cream butter and sugar until light and fluffy. Stir in extracts, flour, and salt. Stir in almonds.

Roll teaspoonfuls of dough into 2-inch ropes and lay them on lightly greased cookie sheets. Shape each rope into a crescent. Bake 12 to 15 minutes or until lightly browned.

Dust with confectioners sugar.

Updated Thursday, October 11th, 2007
Yankee Magazine Advertising

Bring New England Home plus, get the Tablet Edition FREE!

In this issue: Thoreau's Maine
  • Best Chowder: We Found It!
  • 5 Best Historic Home Tours
  • Spring Comes to Narragansett Bay
Subscribe Today and Save 44%

Browse Similar Recipes

2 Responses to Almond Crescent Cookies

  1. Margaret Nastro February 13, 2015 at 6:19 pm #

    In the recipe for the Almond Crescent Cookies, the flour is 3/4 cup plus 2 TB. Is this correct? It seems unlikely that this amount of flour will yield 30 to 36 cookies.

    • Aimee Seavey February 20, 2015 at 4:31 pm #

      Hi Margaret. 3/4 cup plus 2 TB flour is the correct amount as originally published in 2007. Thanks!

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111