Updated Thursday, October 11th, 2007
Total Time: 30
Yield: 30 to 36 cookies
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.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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