Almond Shortbread Crescent Cookies

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Almond Shortbread Crescent Cookies

For the solstice, sharing my recipe.

2-1/3 cups whole almonds, toasted, divided
3-3/4 cups flour, sifted
1/2 cup granulated sugar
2 cups butter, softened
2 tsp. vanilla extract
1 cup powdered sugar (optional)

Finely chop 2/3 cup almonds, reserve. Finely grind remaining 1-2/3 cups almonds in food processor or blender; mix with flour and granulated sugar. Thoroughly work in butter and vanilla by hand until a soft dough forms. Chill until firm, 1 to 4 hours.

Shape into 1-1/4" balls, then into rolls. Shape rolls into crescents (moons); press top side of each into reserved chopped almonds. Place on ungreased cookie sheet; bake at 350°F until lightly browned, about 12 minutes. Roll in powdered sugar while still warm, if desired. (I don't...) Makes about 5+ dozen.

A bit of Chocolate ganache over them is quite lovely.

Debbi
(12/21/01)

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