Monday, February 13, 2012

Almond Crescent Cookies


In the winter, my Oma (grandmother) used to make so many cookies, you could feed a small village and still have coolies left over. These crescent cookies were always one of my favorites, and Martha's recipe is easy, simple and delicious! 

Almond Crescent Cookies
  • 1/3 cup sugar
  • 1/2 cup whole blanched almonds, finely ground
  • 5 ounces (10 tablespoons) unsalted butter at room temperature
  • 1 1/2 cups plus 1 tablespoon all-purpose flour
  • Vanilla sugar (for rolling) 
Directions

- Beat all ingredients until combined, about 2 minutes. Let rest at room temperature for about 2 hours.
- Preheat oven to 325 degrees. Roll 1 tablespoon of dough into a crescent shape. Place on a baking sheet and repeat. 
- Bake until cookies are light and golden brown (25 to 30 minutes) cool on tray for 10 minutes. And then roll in vanilla sugar.

*Oma used powdered sugar instead, which is oh so yummy as well!

Home-made vanilla sugar

Split 2 vanilla beans and place in an airtight container with 2 cups sugar. Let stand overnight (can last for up to 3 months)

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