Categories: Cookies
Ingredients
- 1 cup blanched almonds
- 1/4 tsp. salt
- 1/2 cup granulated sugar
- 1 cup butter (2 sticks), softened
- 2 cups all-purpose flour
- 1 tsp. almond extract
- 1/2 tsp. vanilla extract
- 3/4 cup confectioners' sugar
Directions
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Preheat oven to 350 degrees. Place almonds in 9 × 9 inch baking pan. Bake almonds 8 to 10 minutes, until lightly toasted. Cool completely. Turn off oven.
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In food processor with knife blade attached, blend almonds with salt and 1/4 cup granulated sugar until almonds are very finely ground.
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In large bowl, with mixer at low speed, beat butter and remaining 1/4 cup granulated sugar until blended occasionally scraping bowl with rubber spatula. Increase speed to high; beat until light and creamy, about 3 minutes. Reduce speed to low; gradually heat in flour, almond extract, vanilla and ground almond mixture until blended. Divide dough in half, wrap each with plastic wrap and refrigerate 1 hour or until dough is firm enough to handle. (Or place dough in freezer 30 minutes.)
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Preheat oven to 325 degrees. Working with half of dough at a time, with lightly floured hands, shape dough by rounded teaspoons into 2 × 1/2 inch crescents. Place crescents, about 1 inch apart, on greased cookie sheet.
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Bake cookies 20 minutes or until lightly browned around the edges. Transfer cookies to wire rack. Immediately sprinkle confectioners’ sugar through sieve over cookies until well coated; cool completely.
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Repeat with remaining dough. Store cookies in tightly covered container, placing waxed paper between layer if necessary.
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makes about 6 dozen cookies