Martha Stewart's Almond Crescent Cookiescookies, desserts 1/2 lb (2 sticks) unsalted butter 2/3 cup sifted confectioners' sugar, 1 plus more for rolling 1 teaspoon vanilla extract 1/2 teaspoon almond extract 1 cup coarsely chopped almonds 2 1/3 cup sifted all-purpose flour 1. Heat oven to 350 and line baking sheets with parchment paper. Cream together butter and 2/3 cup sugar until fluffy. Beat in extracts, then add almonds. Stir in flour and beat until well mixed. 2. Divide dough in half and roll each half into a log 1 inch in diameter. Cut each log into 3/4-inch pieces, and roll each piece into a cylinder 2 inches long. Place cylinders 1 to 2 inches apart on baking sheets, and form into crescents. 3. Bake for 15 to 20 minutes, or until lightly golden. Let crescents cool, then roll in additional sugar. Makes 5 dozen crescents. |
