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Martha stewart's almond crescent cookies
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| Artist: |
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| Categories: |
Cookies & Bars, Desserts, Entrees, Soups & Stews |
| Yield: |
5 |
| Rating: |
0 |
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Ingredients:
| 1/2
| lbs | (2 sticks) unsalted butter | | 2/3
| cup | Sifted confectioners' sugar | | | Plus more for rolling | | 1
| tsp | Vanilla extract | | 1/2
| tsp | Almond extract | | 1
| cup | Coarsely chopped almonds | | 2 1/3
| cup | Sifted all-purpose flour |
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Procedures:
| 1 | Heat oven to 350 and line baking sheets with parchment paper. | | 2 | Cream together butter and 2/3 cup sugar until fluffy. | | 3 | Beat in extracts, then add almonds. | | 4 | Stir in flour and beat until well mixed. | | 5 | Divide dough in half and roll each half into a log 1 inch in diameter. | | 6 | Cut each log into ?inch pieces, and roll each piece into a cylinder 2 inches long. | | 7 | Place cylinders 1 to 2 inches apart on baking sheets, and form into crescents. | | 8 | Bake for 15 to 20 minutes, or until lightly golden. | | 9 | Let crescents cool, then roll in additional sugar. | | 10 | makes 5 dozen crescents. |
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