MAGNOLIA BAKERY ALMOND CRESCENT COOKIESSource:
The Magnolia Bakery Cookbook: Old-Fashioned Recipes From New York's Sweetest Bakery by Jennifer Appel, Allysa ToreyMakes about 4 1/2 dozen cookies
1 cup (2 sticks) unsalted butter, softened
1/3 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 cup finely ground almonds
2 1/4 cups all-purpose flour
Confectioners' sugar for sprinkling
Preheat oven to 350 degrees F.
In a large bowl, cream the butter and the sugar until fluffy, about 3 minutes.
Add the vanilla extract, the almond extract, and the ground almonds and mix until all the ingredients are thoroughly incorporated. Slowly mix in the flour. Make a ball with the dough and roll small pieces of the dough into ovals, then form crescents. Place onto ungreased cookie sheets, leaving several inches between for expansion.
Bake 12-15 minutes until lightly browned.
Cool the cookies on the sheet for 1 minute, then remove to a rack to cool completely. When cooled, sprinkle with confectioners' sugar.
