Crescent Cookies
Servings: 40 each | Time: 1 hour 15 minutes
Directions
- In large bowl, cream butter and 1/2 cup powdered sugar with mixer on medium. Add all-purpose flour, almond flour, vanilla, and salt; mix well.
- Mold 1-inch portions of dough into crescent moon shapes. Place 2 inches apart on parchment-lined baking sheets. Chill in refrigerator 30 minutes.
- Preheat oven to 325°F. Bake 12 to 15 minutes or until edges are light brown.
- Cool cookies on wire racks. Dip cookies into additional powdered sugar to coat.
- Storage:
Before dipping baked cookies in powdered sugar, store in an airtight container at room temperature up to 3 days or label and freeze up to 3 months. Dip in powdered sugar before serving.
Ingredients
1 cup unsalted butter, softened
1/2 cup powdered sugar and extra for dipping
1 1/2 cups all-purpose flour
1 1/2 cups fine almond flour, sifted
1 teaspoon vanilla
1/2 teaspoon kosher salt
