Almond Crescents Iii Recipes

ALMOND CRESCENT COOKIES

Steps:

• Pre-heat oven to 350° In a large bowl beat butter until fluffy, add sugar and beat again until fluffy. Scrape down the sides of the bowl and add nuts, flour ** (add 2 cups to start and 1 tablespoon at a time (up to 8 tablespoons if needed See Note Above!) ) and salt. Beat on low until combined.
• Bring dough together with your fingers. Break off small pieces and form into a crescent shape. Place on un-greased cookie sheets and bake for approximately 15 minutes . While cookies are still warm roll in icing/powdered sugar or let cool and dust with icing sugar. Enjoy!

ALMOND CRESCENT COOKIES

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Beat butter and confectioners' sugar in a bowl using an electric mixer until smooth and creamy. Add vanilla extract, almond extract, and salt; mix briefly to incorporate. Gradually stir 3/4 cup plus 2 tablespoons flour into the creamed butter, add almonds, and mix until dough is just combined.
• Shape dough into tiny crescents; place on an ungreased baking sheet about 2 inches apart.
• Bake cookies in preheated oven until edges are golden, about 15 minutes. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
• Roll cookies in sifted confectioners' sugar when cooled.

ALMOND CRESCENTS

Steps:

• 1. Cream together butter, almond extract, powdered sugar, and flour.
• 2. Mix in pecans.
• 3. Roll into crescents or balls.
• 4. Place on ungreased cookie sheet or parchment paper.
• 5. Bake 325 degrees for 25 minutes or until the ends brown just a little.
• 6. Cool on rack.
• 7. When cooled dust with powdered sugar and enjoy!

ALMOND CRESCENTS

Steps:

• Heat oven to 375°F. In large bowl, stir cookie mix, butter, egg, cornstarch, ground almonds and almond extract until dough forms.
• For each cookie; shape rounded teaspoon dough into 2 1/2-inch strip. Taper ends and form crescent shape on ungreased cookie sheet.
• Bake 9 to 10 minutes or until set. Cool 1 minute; remove from cookie to wire rack. Cool completely, about 30 minutes. Roll in powdered sugar. Sprinkle with edible glitter.

ALMOND CRESCENT COOKIES

Steps:

• Preheat oven to 350 degrees F.
• Spray several cookie sheets with cooking spray.
• With a mixer, beat the butter with sugar until light and fluffy.
• Add vanilla extract and almond extract, beat until incorporated.
• Stir in the flour and almonds. Work flour mixture into a firm dough.
• Working with 1 tablespoon of dough at a time, lightly roll and then shape it so the middle is thicker than both ends. Bend dough log into a crescent shape.
• Place on greased cookie sheets and repeat until all dough is used.
• Bake 12-15 minutes or until light brown.
• Sift powdered sugar into a small shallow bowl.
• While the cookies are still warm , roll the crescents in the powdered sugar.
• Cool on racks.

ALMOND CRESCENT COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. In a small bowl, combine the flour, almonds and salt; gradually add to the creamed mixture until blended. Cover and refrigerate for 1 hour or until easy to handle. , Divide dough into fourths. Roll out each portion into a long rope, about 1/4 in. diameter. Cut into 2-in. lengths. Place 2 in. apart on lightly greased baking sheets; form each into a crescent. , Bake at 325° for 14-16 minutes or until set. Cool for 2 minutes. In a shallow bowl, combine confectioners' sugar and cinnamon; roll warm cookies in sugar mixture. Place on wire racks to cool completely.

ALMOND CRESCENT COOKIES

Steps:

• Beat all ingredients until combined, about 2 minutes. Let rest at room temperature for 2 hour.
• Preheat oven to 325 degrees. Roll 1 tablespoon of dough into a crescent shape. Place on a baking sheet. Repeat. Bake until light golden brown, 25 to 30 minutes. Cool on trays for 10 minutes. Roll in vanilla sugar.

ALMOND CRESCENTS

Steps:

• Finely grind nuts, flour and salt in processor. Using electric mixer, beat 1/2 cup powdered sugar, butter and vanilla and almond extracts in large bowl until light. Add nut mixture and beat just until blended. Cover; chill until firm, about 1 hour.
• Preheat oven to 350°F. Lightly butter 2 heavy large baking sheets. For each cookie, roll 1 rounded tablespoonful dough into cylinder; pinch ends to taper. Place in crescent shape on baking sheet. Bake until bottoms of cookies are just golden, about 15 minutes. Transfer baking sheets to racks. Cool cookies. Sift 1/4 cup powdered sugar over. (Can be made 3 days ahead. Store airtight at room temperature.)

VIENNESE ALMOND CRESCENTS

Steps:

• Heat oven to 350°F. Line 2 large cookie sheets with cooking parchment paper.
• In small bowl, mix flour, almond meal and salt, stirring well with wire whisk. In large bowl, beat butter and granulated sugar with electric mixer on medium speed until light and fluffy, about 4 minutes. Gradually add flour mixture to butter mixture, beating until blended. Refrigerate 10 minutes.
• Shape dough into 40 (2-inch) logs; bend logs to form crescent shape. Place crescents 2 inches apart on cookie sheets. Bake 12 minutes or until edges are light golden brown. Remove from cookie sheets to cooling racks; sprinkle cookies with powdered sugar.

ALMOND CRESCENTS III

Steps:

• Mix together shortening and confectioner's sugar and water. Stir in flour, salt, vanilla and almonds. Mix well.
• Form dough with hands into 3 inch lengths about pencil thin.
• Bake on ungreased sheet in a preheated 300 degrees F oven (150 degrees C) for 20 minutes.
• While cookies cool, melt chocolate chips in a double boiler or in a bowl in the microwave. When cookies are completely cool, dip one half in melted chocolate.

ALMOND CRESCENTS RECIPE

Steps:

• Heat oven to 350°F.
• Mix butter and sugar in large bowl with wooden spoon until blended. Gradually add flour, stirring after each addition until blended. Stir in nuts.
• Shape into 2-inch crescents, using 1 Tbsp. dough for each. Place, 2 inches apart, on parchment- or foil-covered baking sheets.
• Bake 12 to 15 min. or until lightly browned. Cool on baking sheets 2 min. Remove to wire racks; cool completely.
• Melt chocolate as directed on package. Dip one end of each cookie in chocolate; top with nuts. Return to wire racks; let stand until chocolate is firm.