Almond Crescent Cookies
Delightfully tender cookies shaped like crescents, featuring a rich buttery flavor combined with nutty almond essence, dusted with powdered sugar for a sweet finish.
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened Ensure it is at room temperature for easier mixing.
- ½ cup powdered sugar, plus more for dusting Additional for rolling after baking.
- 2 teaspoons vanilla extract Pure extract is recommended for best flavor.
- 1 teaspoon almond extract
- 2 cups all-purpose flour Can be substituted with gluten-free flour for a gluten-free version.
- ½ cup finely chopped almonds Alternative options can be sunflower seeds if allergies are a concern.
- ¼ teaspoon salt
Instructions
Preparation
- Gather your ingredients to ensure everything is on hand.
- In a large bowl, cream together the softened butter and powdered sugar using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
- Add the vanilla and almond extracts and mix until fully combined.
- In a separate bowl, whisk together the flour and salt. Gradually stir this dry mixture into the creamed mixture until a soft dough forms.
- Gently fold in the finely chopped almonds.
- Scoop small portions of the dough (about a tablespoon) and roll them into crescent shapes. Place them on ungreased baking sheets.
Baking
- Preheat your oven to 350°F (175°C).
- Bake the cookies in the preheated oven for 15-20 minutes until lightly golden around the edges but soft in the center.
- Allow the cookies to cool slightly for about 5 minutes, then roll them in additional powdered sugar.
- Transfer the cookies to a wire rack to cool completely.
Notes
To ensure the best results, make sure the butter is adequately softened and avoid overmixing the dough. You can enhance flavor by toasting the chopped almonds before adding them to the dough. For extra flavor, consider adding citrus zest or spices.