Almond Crescent cookies

Introduce

Chef :

beemarg

Almond Crescent cookies

These cookies are a must have for my holiday cookie tray. I included both the tradition ( my aunt's way) and my own method for shaping into crescents.

Ingredient

1 cup (2 sticks)

unsalted butter - softened at room temp

1/2 cup

confectioners/powdered sugar **plus more for rolling, about 1/2 cup

1 tsp

finely ground blanched almonds

Cooking instructions

* Step 1

In a large bowl beat butter until smooth. Gradually add sugar (the 1/2cup) and cream butter and sugar until light and fluffy. Add extract and beat until combined.

* Step 2

Sift the flour and gradually stir it into the cream mixture add almonds and mix together until it forms a dough. Shape dough into a ball, cover in plastic wrap and refrigerate for at least an hour

* Step 3

Preheat oven to 350°F.

* Step 4

Line cookie/ baking sheet with parchment paper.

* Step 5

Non traditional method: Cut dough into four sections. Working with one section at a time, pinch off pieces of dough and with clean hands form into a log. Shape into crescents, pinching ends. Place on parchment lined cookie sheet. Repeat for remaining dough.

* Step 6

Traditional method: Divide dough into 8 equal pieces. Flour hands and work surface. Shape each piece of dough into a roll about a 1/2 an inch thick. Cut each roll into 2 inch pieces. Place on cookie sheet and shape each piece into crescents, gently pinching ends.

* Step 7

Bake for 15-20 minutes or until crescents start to faintly brown. Remove from oven and cool on wrack.

* Step 8

When crescents are completely cooled, place remaining powdered sugar in a dish, add crescents, one at a time, and cover in powdered sugar. Repeat until all crescents are coated.