These nutty, shortbread-like cookies are a holiday tradition in our family -- my mom has been making these for the past 20 years and I've picked up from her. I don't know where the recipe came from, but I'm posting it for all to enjoy. A couple of tips: 1) refrigerating the dough is an absolute must. Be sure to wrap it tightly in wax paper and plastic wrap so it doesn't dry out, 2) the cooking time is an estimate so you'll need to experiment with your oven, but the key is that the cookies should look almost uncooked on the top, but slightly golden brown around the edges, 3) the butter and margarine need to be at room temperature but DO NOT microwave in an attempt to speed up the process, 4) the prep time DOES NOT include the refrigeration time and 5) be sure to remove the cookies from the pan at the 10 minute mark otherwise they are likely to stick to the pan. Enjoy!
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Units: US | Metric
- 2/3 cup blanched slivered almond, finely chopped
- 1/2 cup butter, room temperature
- 1/2 cup margarine, room temperature
- 1/3 cup sugar
- 1 2/3 cups flour, unsifted
- 1/4 teaspoon salt
- 1Sift the flour and salt together and set aside.
- 2Chop the almonds in a food processor or with a hand chopper until finely chopped.
- 3In a large bowl (I use a KitchenAid standing mixer), combine butter, margarine, sugar and almonds. Beat at medium speed until light and fluffy. It may require stopping the mixer and scrapping the sides.
- 4Gradually add the flour mixture and beat until well mixed. You'll likely have to scrap the sides of the bowl occasionally to ensure that all the ingredients are combined. The result will be a fairly sticky dough.
- 5Place the dough on wax paper and shape into a rectangle (4 x 6 x 1) and then wrap tightly in plastic wrap. Refrigerate for a minimum of two hours or overnight.
- 6Preheat the oven to 325. Cut the dough into eight sections. Working with two sections at a time (keep the rest of the dough refrigerated), pinch off small balls of dough (bigger than a marble but smaller than a golf ball). On a floured surface, roll the dough into a rope about the size and length of your pinkie. Shape the ropes into crescent (half-moon) shapes.
- 7Place on ungreased cookied sheets and bake for 10-13 minutes until set. The edges should be golden brown.
- 8Cool on the cookie sheet for 10 minute. Remove promptly and roll in topping mixture.
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Nutritional Facts for Rose's Crescents (Holiday Shortbread Cookies)
Serving Size: 1 (702 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 89.8
- Calories from Fat 52
- Total Fat 5.8 g
- Saturated Fat 1.9 g
- Cholesterol 6.1 mg
- Sodium 58.2 mg
- Total Carbohydrate 8.6 g
- Dietary Fiber 0.4 g
- Sugars 4.3 g
- Protein 1.1 g