Photo: Thomas J. Story; Styling: Robyn Valarik
Yield
Makes about 42 cookies

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.

How to Make It

Step 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.

Step 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.

Step 3

In a bowl, combine remaining 1 tbsp. sugar with the cinnamon; sprinkle over cookies.

Step 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.

Step 5

Note: Nutritional analysis is per cookie.

Ratings & Reviews

BessCooksDinner's Review

BessCooksDinner
November 20, 2009
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.