Quick Almond Crescent Cookies

"This is a great cookie for the holidays, or a bake sale. Enjoy!!!"
 
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photo by Swirling F. photo by Swirling F.
photo by Swirling F.
photo by Swirling F. photo by Swirling F.
photo by Swirling F. photo by Swirling F.
photo by claudiahappel photo by claudiahappel
Ready In:
30mins
Ingredients:
7
Yields:
3-4 dozen cookies
Serves:
8
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ingredients

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directions

  • Beat together butter and sugar until very light and fluffy.
  • Blend in extracts.
  • Mix in flour and almonds.
  • Using about 1 T of dough for each, shape into logs and bend into crecents.
  • Place on greased cookie sheet.
  • Bake 12 to 15 minutes at 350 degrees F until light brown.
  • While warm, roll crecents in confectioners' sugar.
  • Cool on racks and store in a tightly sealed container.

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Reviews

  1. very quick and easy to make and tastes great; i used sliced almonds instead of ground almonds for time's sake and it turned out fine
     
  2. I consider myself a good baker and based on the positive reviews tried this recipie. It was the worse that I have ever made. The dough was too stiff to stay together so I had to add an egg. I also added extra almond extract as advised by the previous raters. I have made almond crescents before and I will go back to my old recipie which was great. This one did not work for me at all.
     
  3. I think it needs more Almond extract and probabl only about 2 cups of sugar.
     
  4. these were very easy to put together and really good the only thing i did diffrant was to add 1 teaspoon of baking powder and 1/2 teaspoon more almond extract i love almond crescent cookies and make them when ever i'm in the mood for them instead of waiting for the holidays thank you for posting this great recipe will make again and again its a keeper
     
  5. These were good, it seems to have needed a tad bit more "almond" flavor. Will add more almond extract next time. This is a good and easy recipe nonetheless.
     
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Tweaks

  1. I don't know if it was the weather (cold & dry), but mine got dark brown on the bottom quickly and remained raw in the middle; had to crank temp down to 300-315 F and leave in for a much longer bake time to get good results. I also used half the sugar, so that may have altered the baking chemistry. But in the end, got a great cookie that wasn't too sweet and will go in all my Christmas tins - thanks Loves2Teach!
     
  2. very quick and easy to make and tastes great; i used sliced almonds instead of ground almonds for time's sake and it turned out fine
     

RECIPE SUBMITTED BY

I am a teacher, and have been married to my high school sweetheart for almost 9 years. I have a niece who is 7, and a nephew who is 1. Also, I have 2 sweet kitties. Sinatra is a bit on the plump side, and Audrey is a petite dainty thing. They both are almost mirror images of each other. <a href="http://photobucket.com/" target="_blank"><img src="http://img.photobucket.com/albums/v202/airbornearmywife/joshnatras2.jpg" border="0" alt="Photobucket - Video and Image Hosting"></a> <embed type="application/x-shockwave-flash" wmode="transparent" src="http://wmg.photobucket.com/pbwidget.swf?pbwurl=http://wmg.photobucket.com/albums/v202/airbornearmywife/1159026847.pbw" height="120" width="400"></embed> <a href="http://www.amazingcounter.com"><img border="0" src="http://c8.amazingcounters.com/counter.php?i=1680027&c=5040394" alt="Web Counter"/></a> <img src="http://i42.photobucket.com/albums/e347/Saturn6666/KiwiDutch/3chefstag1.jpg"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PAC08Main.jpg" border="0" alt="Photobucket"><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket">
 
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