Martha Stewart's Almond Crescents

Submitted by Epi Curious

"These cookies are wonderful on your holiday trays or for cookie exchanges. They go together in a snap but taste like you fussed over them. Rolled in confectioner's sugar, these are a delight."

 

• Ready In: 30mins
• Ingredients: 6
• Yields: 36 cookies
• Serves: 36

ingredients

• 236.59 ml unsalted butter, softened
• 157.80 ml sifted confectioners' sugar, plus extra for rolling
• 4.92 ml vanilla extract
• 2.46 ml almond extract
• 236.59 ml coarsely chopped slivered almonds
• 551.96 ml sifted all-purpose flour

directions

1. Cream the butter and the 2/3 cup confectioner's sugar until fluffy. Beat in the vanilla and almond extracts, then add the almonds. Stir in the flour and beat until well mixed.
2. Preheat the oven to 350 degrees and line baking sheets with parchment paper.
3. Divide the dough in half into a roll one inch in diameter. Cut each roll into 3/4 inch slices, roll each slice into a cylinder 2 inches long, place 1 to 2 inches apart on cookie sheet and form into a crescent shape.
4. Bake for 15 to 20 minutes or until lightly golden. Let cool, then roll in confectioner's sugar until coated.