Categories: Cookies

Ingredients

• 1 cup blanched almonds
• 1/4 tsp. salt
• 1/2 cup granulated sugar
• 1 cup butter (2 sticks), softened
• 2 cups all-purpose flour
• 1 tsp. almond extract
• 1/2 tsp. vanilla extract
• 3/4 cup confectioners' sugar

Directions

1. Preheat oven to 350 degrees. Place almonds in 9 × 9 inch baking pan. Bake almonds 8 to 10 minutes, until lightly toasted. Cool completely. Turn off oven.

2. In food processor with knife blade attached, blend almonds with salt and 1/4 cup granulated sugar until almonds are very finely ground.

3. In large bowl, with mixer at low speed, beat butter and remaining 1/4 cup granulated sugar until blended occasionally scraping bowl with rubber spatula. Increase speed to high; beat until light and creamy, about 3 minutes. Reduce speed to low; gradually heat in flour, almond extract, vanilla and ground almond mixture until blended. Divide dough in half, wrap each with plastic wrap and refrigerate 1 hour or until dough is firm enough to handle. (Or place dough in freezer 30 minutes.)

4. Preheat oven to 325 degrees. Working with half of dough at a time, with lightly floured hands, shape dough by rounded teaspoons into 2 × 1/2 inch crescents. Place crescents, about 1 inch apart, on greased cookie sheet.

5. Bake cookies 20 minutes or until lightly browned around the edges. Transfer cookies to wire rack. Immediately sprinkle confectioners’ sugar through sieve over cookies until well coated; cool completely.

6. Repeat with remaining dough. Store cookies in tightly covered container, placing waxed paper between layer if necessary.

7. makes about 6 dozen cookies

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