Butter almond classic cookies

36 cookies

Ingredients

Quantity Ingredient
1 cup I CAN'T BELIEVE IT'S NOT BUTTER! Spread, Unsalted or Regular, softened
1 cup Confectioners sugar, divided
1 teaspoon Almond extract
2 cups All purpose flour
1 cup Finely chopped almonds

Directions

In a large bowl, beat I CAN'T BELIEVE IT'S NOT BUTTER! with 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'F. Divide dough into 8 pieces.

Lightly flour hands and work surface. Share each piece into a ½" thick roll. Cut each roll into 2" pieces. Arrange on ungreased cookie sheets and shape each into a crescent, tapering the ends by gently pinching them. Bake 18-20 minutes or until very lightly brown. Cool cookies; dust with sifted remaining sugar. Store in airtight container.

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