Almond Crescent Cookies
|Unsalted butter||6 Ounce, softened (1 1/2 Stick)|
|Powdered sugar||1 1⁄2 Cup (24 tbs)|
|Half and half||1 Tablespoon|
|Almond extract||1 Teaspoon|
|Flour||1 1⁄2 Cup (24 tbs)|
|Finely chopped almonds||1⁄2 Cup (8 tbs)|
1. In a medium bowl, beat butter and 1 cup powdered sugar with an electric mixer on medium speed until light and fluffy. Beat in half-and-half, almond extract, and salt until well blended.
2. Add flour to butter-sugar mixture and blend well. Stir in almonds. Cover and refrigerate at least 1 hour until firm.
3. Preheat oven to 350°F. Shape dough by teaspoonfuls into crescents, each about 1 1/2 inches long, and place 2 inches apart on greased cookie sheets. Bake 8 to 10 minutes, or until edges just begin to brown. Let cool 5 minutes on sheets, then roll cookies in remaining 1/2 cup powdered sugar, transfer to a rack, and let cool completely.