Description
Almond crescent cookies are a melt-in-your-mouth, sweet almond explosion of flavor. This is a fast and easy Christmas cookie perfectly suited for sharing with family and friends.
Ingredients
- 1 cup (224g) unsalted Challenge Butter, room temperature
- 2/3 cup (138g) granulated sugar
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 2 cups (260g) all-purpose flour (measured accurately)
- 1 cup (128g) almond flour
- 1/2 cup (65g) finely chopped almonds, optional
- 1/2 cup (58g) powdered sugar for sprinkling
Instructions
- Preheat the oven to 350°F (180°C).
- Line baking sheets with parchment paper or silicone baking mats. Set aside.
- Cream the butter and sugar together in a large mixer bowl on medium speed until light in color and fluffy. You should be able to see the change in color happen and know it’s ready.
- Add the vanilla and almond extract and mix until well combined.
- Add the flour and almond flour and mix until combined. Don’t overmix.
- Add the almonds and fold together until combined, but don’t over-mix. The dough will be a little crumbly.
- Take heaping tablespoons (about 1 1/2 tablespoons) one at a time and roll into a small ball, then shape into a crescent. Place onto the prepared baking sheet.
- Bake for 10-15 minutes or until just before they begin to turn golden. I bake mine for 11 minutes.
- Allow cookies to cool and then roll them in the powdered sugar. You can roll them in the powdered sugar when still warm, but it will melt a bit so you’ll probably need to do it again when they’ve cooled.
- Store cookies in an airtight container at room temperature for up to a week.
Notes
- To store. Store these cookies in an airtight container at room temperature for up to a week.
- To freeze. You can freeze these crescent cookies for up to 1 month. Freeze them in airtight freezer-safe bags or in airtight freezer-safe containers.
