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Instructions |
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In a large bowl, beat butter with 1/2 cup sugar until light and fluffy. Blend in almond extract. Sift flour and gradually add to ixture, along with almonds. Blend together until it forms a dough.
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Shape dough into a ball, seal in plastic wrap and refrigerate at least 1 hour. Heat oven to 350 degrees.
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Divide dough into 8 pieces. Lightly flour hands and work surface. Shape each piee into a 1/2 inch thick roll. Cut each roll into 2 inch pieces. Arrange on ungreased cookie sheets and shape each into a crescent, tapering ends by gently pinching them.
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Bake 18-20 minutes or until faintly brown. When cookies are completely cooled, dust tops with sifted remaining sugar. Store in airtight container. Yields approximately 3 dozen cookies.
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Originally Submitted
1/1/2013
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