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These just weren't very good in my opinion. The almond extract adds too "fake" a flavor. I've tried other almond crescent recipes that relied on just almonds for the flavor and they seemed to have a much better and more natural taste.
The dough did not roll very well so we just did regular cookies with it. I think the dough was too cold. It took quite a bit longer to cook them. We were making another recipe and forgot about them due to the extended cooking time. Even overcooked, they were really good; like a perfect little tea cookie.
Great meltaways. I made them and chilled but ran out of time so they sat overnight. Next day I baked them. Mine took longer but turned out great. Will make these every year.
YUM, YUM, DOUBLE YUM! I've been forever on the search for almond crescents that my husband deems acceptable. He didn't like my mom's and he hasn't liked any of the many I've made. These made him happy!!!!!!! I made the recipe as stated and through all the ingredients into my food processor. I chilled for about 40 minutes and shaped them into crescents. Worked out very well and the consistence and taste was sheer perfection! YUM!
There was no chance of making mine in to crescents as I chilled for just 40 mins. I just placed little blobs of the dough on the cookie sheet. The first round of cookies got burnt as someone phoned to wish for Xmas just at the critical time. But the second bunch and the third were great. Mine look like the ones in the picture. I mixed a bit of green food color into one batch - it made for an interesting presentation. Thanks Lainey.
Great!! I only left the dough in for 1 hour and it was hard to form the crescents. It got easier as it warmed up.
10+ stars! We made 1/3 batch and got 9 heavenly cookies. Forming them to crescents were not easy, so we piped them out to form snowflakes, topping them with confectioners' sugar and some seasonal green and red colored sugar. The almond flavor really comes through in these little gems. They taste much like butter cookies, but with a fabulous almond flavor. Think Almond flavored Lorna Doones but better, butterier, creamier. I think if you do the piping method, you really don't have to chill the dough but 30 minutes or so, if you can even wait that long! LOL. I could go on, but I have to go hug my Buddha for making them. ;) YUMMY!!! ~~~Oh Yea! (almost forgot), THANKS LAINEY, FOR POSTING THIS FAB RECIPE! ;)