These cookies have the most delightfully light texture and are wonderfully tasty. I'd never made a short bread cookie so I didn't know what to expect. The dough was so soft and tacky that I was worried I'd mis-measured something. I had to chill the dough first, then I rolled out a tube of dough quickly between my hands for each cookie, like a short cigar, without too much concern over the shape.
Almond Butter Crescents
Photo: Thomas J. Story; Styling: Robyn Valarik
Warmed with a hint of cinnamon, these delicately sweet cookies have a slightly sandy texture and taste great with a glass of Moroccan mint tea.
Yield: Makes about 42 cookies
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Amount per serving
- Calories: 78
- Calories from fat: 58%
- Protein: 0.9g
- Fat: 5g
- Saturated fat: 2.8g
- Carbohydrate: 7.5g
- Fiber: 0.3g
- Sodium: 45mg
- Cholesterol: 12mg
- 1 cup butter, softened
- 1/2 cup plus 1 tbsp. sugar, divided
- 1/2 cup finely ground almonds
- 2 cups flour
- 1 teaspoon cinnamon
- 1. Preheat oven to 300°. In a bowl with a mixer, beat butter and 1/2 cup sugar until creamy. Add almonds and flour; mix on lowest speed until dough holds together.
- 2. Shape dough into 1-in. balls and roll each into a 2-in. rope. On 2 large baking sheets, form each rope into a crescent, tapering to points at ends and spacing cookies about 1 in. apart.
- 3. In a bowl, combine remaining 1 tbsp. sugar with the cinnamon; sprinkle over cookies.
- 4. Bake until cookies begin to turn golden at edges, switching pan positions in oven halfway through cooking, about 25 minutes. Let cool on pans 5 minutes, then transfer to racks to cool completely.
- Note: Nutritional analysis is per cookie.
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