Prep 20 mins
Cook 15 mins
Grandma always made these every Christmas. Me too. She would store them in a tin. Inside the tin she always placed a paper towel soaked in vanilla and tucked inside a plastic baggie. Leave the baggie open for the essence to permeate the cookies.
- 3 cups flour
- 1 lb butter
- 1 cup sugar
- 1 cup almonds, finely chopped
- 2 teaspoons vanilla
- powdered sugar, for dusting
- Cream butter and sugar together. Add vanilla. Add almonds. Add the flour slowly until you can shape the dough with your hands. You may find it necessary to add a little more flour. Refrigerate the dough for 1 hour.
- Shape approximately 1 1/2 - 2 T dough into crescent moon shapes. Bake at 350 degrees on ungreased baking sheets for about 15 minutes, until light tan. Remove from oven, cool slightly and roll in powdered sugar to coat.
Thank you so much for posting this. My grandma made these also. She used the vanilla sugar instead of extract. I just got the recipe from my Aunts but since Vanilla sugar is hard to find I am so glad you posted this. I cannot wait to make them. Really!! I am so excited. Thanks