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Martha Stewart's Almond Crescent Cookies

Author/Submitted by:
Servings: 5
Categories: Cookies / Desserts

1/2  lb  (2 sticks) unsalted butter
2/3  c  Sifted confectioners' sugar,
    Plus more for rolling
1  t  Vanilla extract
1/2  t  Almond extract
1  c  Coarsely chopped almonds
2 1/3  c  Sifted all-purpose flour

1. Heat oven to 350 and line baking sheets with parchment paper. Cream together butter and 2/3 cup sugar until fluffy. Beat in extracts, then add almonds. Stir in flour and beat until well mixed. 2. Divide dough in half and roll each half into a log 1 inch in diameter. Cut each log into 3/4-inch pieces, and roll each piece into a cylinder 2 inches long. Place cylinders 1 to 2 inches apart on baking sheets, and form into crescents. 3. Bake for 15 to 20 minutes, or until lightly golden. Let crescents cool, then roll in additional sugar. Makes 5 dozen crescents. Thanks to Martha's eighth-grade home-economics teacher, Miss Baer, many of her friends and family get to enjoy these delicious and easy-to-make cookies. Give them in a reusable tin, such as a pudding mold, tied with a bow.

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