“It cannot be Christmas at our house without these cookies! Although they are time consuming, the taste is worth it. When I make these, that is all I do that day. Not a recipe where you can be doing other things as you MUST watch the oven, as one minute they aren't done enough and the next they are over done.”
READY IN:
3hrs 20mins
YIELD:
4 dozen
UNITS:
US

Ingredients Nutrition

  • 12 cup butter, softened (NOT margarine)
  • 12 cup Crisco
  • 6 tablespoons icing sugar
  • 2 cups flour
  • 12 teaspoon salt
  • 1 teaspoon almond extract
  • 1 cup ground almonds
  • 2 (1 kg) packages icing sugar (for rolling cookies in after they are baked)

Directions

  1. Blend criscoe and butter together.
  2. Mix in remaining ingrediants, blending well.
  3. Chill.
  4. I often make the dough one day, bake them the next.
  5. Just wrap dough in saran and put in the fridge.
  6. Take dough out of fridge.
  7. Let warm slightly, and then roll into shape-- round and crescents.
  8. Do not make them too large or they won't bake well.
  9. Bake on an ungreased cookie sheet at 350 degrees, until JUST lightly coloured.
  10. Take out of oven; roll in icing sugar x 2.
  11. I use 2 9x13 pans for this.
  12. Place on board to cool.
  13. These freeze very well and can be served right from the freezer.

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