These nutty, buttery cookies are close relations of Snowballs, Mexican Wedding Cookies and Russian Tea Cakes. But since some in our family do not care for walnuts or pecans, I make these instead, and everyone is happy.
Almond Crescents
2 1/3 cups all-purpose flour
2/3 cup powdered sugar (plus more for rolling)
1 cup (2 sticks) butter, slightly softened and cut into pieces
1 tsp. pure vanilla extract
1/2 tsp. pure almond extract
1 cup coarsely chopped almonds
Heat oven to 350 degrees and line baking sheets with parchment paper.
In food processor, pulse together flour, 2/3 cup powdered sugar and butter until fine meal forms. Pulse in extracts and almonds, mixing until dough begins to hold together somewhat as pictured. The coarsely chopped almonds will also become more finely chopped in the process, which is what you want. (So if you are using a pastry blender instead of a food processor, you’ll want to chop the almonds more finely to begin with.)
Check the dough with your hands. It should clump together well when you squeeze it.
Using 2 tsp. size cookie scoop, scoop out balls of dough and form into crescents. I often shape into balls or logs as well.
If your ball of dough tends to crumble apart when you shape it, try giving it a squeeze in your hands first, for a few seconds; then shape.
Crescents measure approximately 2", balls 1", and logs 3".
Bake for 15-20 minutes at 350 degrees, until very lightly golden.
Allow to cool, then roll crescents in powdered sugar (or drizzle with melted chocolate.)
These cookies freeze very well. Upon thawing, I re-roll them in powdered sugar so they’re freshly snowy-white again.
I hope you’re enjoying Cookie Week! And don’t forget to enter my Homemade Cookie Giveaway! Entries close tonight at midnight, and a winner will be randomly selected tomorrow.
