Martha stewart's almond crescent cookies

5 Dozen

Ingredients

Quantity Ingredient
½ pounds (2 sticks) unsalted butter
⅔ cup Sifted confectioners' sugar,
Plus more for rolling
1 teaspoon Vanilla extract
½ teaspoon Almond extract
1 cup Coarsely chopped almonds
2⅓ cup Sifted all-purpose flour

Directions

1. Heat oven to 350 and line baking sheets with parchment paper. Cream together butter and ⅔ cup sugar until fluffy. Beat in extracts, then add almonds. Stir in flour and beat until well mixed.

2. Divide dough in half and roll each half into a log 1 inch in diameter. Cut each log into ¾-inch pieces, and roll each piece into a cylinder 2 inches long. Place cylinders 1 to 2 inches apart on baking sheets, and form into crescents.

3. Bake for 15 to 20 minutes, or until lightly golden. Let crescents cool, then roll in additional sugar.

Makes 5 dozen crescents.

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