Snow-Covered Almond Crescents
Submitted by Ukie
Tender almond crescent cookies with oats and vanilla, showered in powdered sugar. This recipe makes four dozen, so there’s plenty for the cookie exchange.
YIELD
4 dozenPREP
10 minCOOK
20 minREADY
40 minFour dozen crescent-shaped cookies from one batch means you’ll have enough to share and still hide a stash for yourself.
Softened margarine gets whipped with powdered sugar, almond extract, and vanilla until fluffy, then mixed with flour, oats, and chopped almonds for a dough that shapes easily into little half-moons.
They bake low and slow until the bottoms barely turn golden, then get blanketed in powdered sugar while still warm.
The texture is sandy and tender, the almond flavor is subtle but unmistakable, and the oats give each bite a gentle chew.
Pro Tips
- Level your tablespoon measure for consistent crescents. Uneven sizes mean some burn while others underbake.
- Vanilla plus almond extract gives a rounder, more complex flavor than either one alone.
- These freeze beautifully. Dust with sugar after thawing, not before, so the coating stays fresh and bright.
Ingredients
Directions
Heat oven to 325℉ (160℃).
Beat margarine, powdered sugar and almond extract until fluffy.
Add flour and salt; mix until wel blended. Stir in oats and almonds.
Using level measuring tablespoonfuls, shape dough into crescents.
Bake on ungreased cookie sheet 14 to 17 minutes or until bottoms are light golden brown.
Remove to wire rack. Sigt additional powdered sugar generously over warm cookies.
Cool completely.
Makes about 4 dozen cookies.
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