These are great! My family makes a very similar holday cookie and I was very happy with how the recipe turned out. I wasn't sure what soft wheat flour was, so I used 1 1/2 cups white flour and 1/2 cup of whole wheat flour and it turned out well.
Photo: Tina Cornett
The crescent shape of these cookies is a little more trouble, but it makes them unique.
Yield: 8 1/2 dozen
- 1 1/2 cups sliced blanched almonds
- 1 cup unsalted butter, softened
- 1/2 cup sugar
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 2 cups all-purpose soft wheat flour
- Pinch of salt
- Sifted powdered sugar
- Process almonds in a food processor until ground.
- Beat butter at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add almonds and extracts; beat at low speed until blended.
- Combine flour and salt; gradually add to butter mixture, beating at low speed just until blended after each addition.
- Divide dough in half; wrap each portion in plastic wrap, and chill at least 1 hour. Roll level teaspoonfuls of dough into ropes; place ropes 1 inch apart on lightly greased baking sheets. Bring ends of each rope toward center to form crescents. (Keep remaining dough chilled and ready for shaping.)
- Bake at 300° for 17 minutes; cool on baking sheets 2 minutes. Gently roll in powdered sugar, and cool completely on wire racks.
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