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Butter Almond Classic Cookies

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Submitted by NYC28

Butter almond classic cookies are tender almond crescents: a buttery shortbread scented with almond extract, studded with chopped almonds, and rolled in powdered sugar. The melt-in-your-mouth cookie every holiday tin needs.

YIELD

3 dozen

PREP

20 min

COOK

25 min

READY

1 hrs

Almond crescents, the kind that crumble the moment they hit your tongue. These lean on a simple, rich shortbread dough, deeply scented with almond extract and dotted with chopped almonds for crunch.

Powdered sugar in the dough, rather than granulated, is part of the secret to that tender, sandy texture; it dissolves completely and keeps the crumb fine and delicate.

Chilling the dough for an hour firms it up so it’s easy to roll into ropes, cut, and shape into crescents with neatly tapered, pinched ends.

Bake them only to a barely-there pale gold. These cookies should never brown; overbaking dries them out and trades that delicate snap for hardness.

The final dusting of powdered sugar over the cooled crescents gives them their snowy look and one more layer of sweetness. They keep well in a tin, ready for the holidays or an afternoon coffee.

Chef Tips

  • Don’t skip the chill; cold dough rolls and shapes cleanly without sticking or cracking.
  • Bake only until barely pale gold; browning makes these tender cookies hard.
  • Dust with powdered sugar once cool, then again before serving if you want them extra snowy.

Variations

  • Toast the chopped almonds first for a deeper, nuttier flavor.
  • Swap in finely ground hazelnuts or walnuts for a different nut crescent.
  • Add a little vanilla alongside the almond extract, or a pinch of cinnamon.

Ingredients

1 237
CUP ML MARGARINE
1 237
1 5
TEASPOON ML ALMOND EXTRACT *
2 473
1 237
CUP ML ALMONDS
chopped *

Directions

In a large bowl, beat margarinewith ½ cup sugar until light and fluffy.

Add almond extract. Sift flour and gradually add to mixture.

Add almonds and mix together until a dough forms.

Shape dough into a ball, seal in plastic wrap and refrigerate at least 1 hour.

Heat oven to 350℉ (180℃). Divide dough into 8 pieces.

Lightly flour hands and work surface.

Share each piece into a ½ inch thick roll.

Cut each roll into 2 inch pieces. Arrange on ungreased cookie sheets and shape each into a crescent, tapering the ends by gently pinching them.

Bake 18 to 20 minutes or until very lightly brown.

Cool cookies; dust with sifted remaining sugar.

Store in airtight container.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 149g (5.3 oz)
Amount per Serving
Calories 750 56% from fat
 % Daily Value *
Total Fat 46g 71%
Saturated Fat 7g 37%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 614mg 26%
Total Carbohydrate 26g 26%
Dietary Fiber 2g 7%
Sugars g
Protein 14g
Vitamin A 41% Vitamin C 0%
Calcium 2% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free
 

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