Recipe: Snow-Covered Almond Crescents (using cream cheese)

SNOW-COVERED ALMOND CRESCENTS

1 (8 oz.) pkg. cream cheese, softened
3/4 cup (1 1/2 sticks) butter, softened
1 cup granulated sugar
2 tsp. vanilla
1/2 tsp. almond extract
2 1/4 cups flour
1/2 tsp. baking soda
1 cup finely chopped slivered almonds
3/4 cup powdered sugar

Beat cream cheese, butter, granulated sugar, vanilla and almond extract in large bowl with electric mixer on medium speed until well blended. Add flour and baking soda; mix well. Stir in almonds; cover. Refrigerate 30 minutes.

Preheat oven to 350 degrees F.

Shape 1-inch balls of chilled dough into crescent shapes; place, 2 inches apart, on baking sheets. Flatten slightly.

Bake 10 to 12 minutes or until lightly browned. Cool slightly on wire racks. Sprinkle with powdered sugar; cool completely.

VARIATIONS:

PECAN CRESCENTS:
Substitute finely chopped pecans for the almonds.

BALLS:
Prepare dough and shape into balls as directed. Place, 2 inches apart, on baking sheets; flatten slightly. Bake as directed.

Makes about 5 dozen cookies
Source: Kraft