These almond crescents are essential holiday cookies, and they are so easy to mix and bake. The butter cookies have wonderful flavor and texture, and the coating of powdered sugar makes them look extra-special on a plate.
How To Soften Butter
Make sure the butter is room temperature before you begin. To soften butter quickly, cut it into small pieces and let it stand at room temperature for about 1 hour.
You can also use the microwave to soften butter even more quickly. Slice the butter and scatter it on a plate. Fill a bowl or cup with 1 cup of water and place it in the microwave. Heat the water for about 2 minutes, until it’s steaming. Remove the bowl of water, put the plate of butter in the microwave, and close the door. It will take about 5 to 10 minutes to soften.
How To Store Almond Crescent Cookies
- Store almond crescent cookies in an airtight container at room temperature for up to 1 week.
- To freeze the cookies, place them in an airtight container or freezer bag and freeze them for up to 3 months.
Almond Crescent Cookies
Celebrate the holidays with these melt-in-your-mouth almond crescents.
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 36 cookies/servings 1x
- Category: Recipes, Desserts, Cookies
- Cuisine: American
Ingredients
- 1 cup softened butter
- 1 cup confectioners’ sugar (divided use)
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 cups flour (9 ounces)
- 1/4 teaspoon salt
- 3/4 cup coarsely ground almonds (almond meal)*
Instructions
- Line baking sheets with parchment paper.
- In a mixing bowl with an electric mixer, beat the butter and 1/2 cup of confectioners’ sugar until smooth and creamy. Add the vanilla and almond extracts and blend well. With the mixer on low speed, add the flour, salt, and almond meal. Blend well.
- Chill the dough for about 30 minutes.
- Heat the oven to 325 F.
- Shape dough into crescents, using a small cookie scoop or heaping teaspoon for each cookie. Place the cookies on the prepared baking sheets and bake about 14 to 17 minutes, or until firm and lightly browned on the bottoms.
- Let the cookies cool in the pan on a rack.
- Sift the remaining 1/2 cup of confectioners’ sugar over the cookies. Alternatively, you may roll the cookies in the confectioners’ sugar to coat thoroughly.
