Almond Kipferl - Dutch Crescents

A traditional cookie from the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947

• Ready In: 30 mins
• Yields: 36 cookies

Ingredients

• 1⁄3 cup butter or 1⁄3 cup shortening
• 1⁄2 cup sugar
• 2  egg yolks
• 1⁄8 teaspoon salt
• 1⁄2 cup  blanched almond, ground
• 1 2⁄3 cups flour, sifted

Directions

1. Preheat oven to 350F and lightly grease a baking sheet.
2. Cream butter or shortening until soft; add sugar gradually and beat until light and fluffy and all the sugar is completely dissolved.
3. Add egg yolks, one at a time, beating hard after each addition.
4. Add salt, ground almonds, flour and mix well.
5. Cut into rounded tablespoon portions, roll on lightly floured board into pencil-shaped pieces about 4 or 5 inches in length, tapering each end.
6. Arrange on prepared baking sheet into crescent shapes.
7. Bake for about ten minutes.