Butter Almond Classic Cookies
|Spread||1 Cup (16 tbs) (I Can'T Believe It's Not Butter Spread, 2 Sticks)|
|Confectioners sugar||1⁄2 Cup (8 tbs)|
|Almond extract||3⁄4 Teaspoon|
|All purpose flour||1 3⁄4 Cup (28 tbs)|
|Chopped almonds||1⁄2 Cup (8 tbs)|
In large bowl, with electric mixer beat I Can't Believe It's Not Butter Spread and 1/2 cup sugar until light and fluffy, about 5 minutes. Beat in almond extract, then flour until blended. Beat in almonds. Turn dough onto plastic wrap and shape into flat circle. Cover and refrigerate at least 1 hour.
Preheat oven to 350°F. Divide dough into 8 pie-shaped wedges. On lightly floured surface, with lightly floured hands, roll each wedge into 1-inch-thick log. Cut each log into slices, each about 2 to 3 inches long. Shape each slice into crescent and arrange on ungreased baking sheets.
Bake 15 minutes or until edges are lightly golden. On wire rack, let stand 2 minutes; remove from sheets and cool completely. Before serving, sprinkle cookies with additional sugar.