|
|
Instructions |
|
|
|
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.
|
|
|
|
Shape dough into a ball, seal in plastic wrap and refrigerate at least 1 hour. Heat oven to 350 degrees.
|
|
|
|
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.
|
|
|
|
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.
|
|
|
|
Originally Submitted
1/1/2013
|
