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Almond Crescent Cookies

by in Nov 2007
Almond Crescent Cookies
6 votes, 4.00 avg. rating (79% score)
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Total Time: 30

Yield: 30 to 36 cookies

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  • 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


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

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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!

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