Almond Crescent Cookies
Melt in your mouth Almond Crescent Cookies. These buttery almond shortbread cookies are a classic for the Christmas holiday season. Crescent cookies are an easy 7-ingredient, eggless Christmas cookie recipe the whole family will love.
Servings 32 cookies
Calories 137kcal
Ingredients
- 1 cup unsalted butter room temperature (2 sticks)
- ½ cup powdered sugar
- ⅓ cup granulated sugar
- ½ tsp salt
- 1 tsp vanilla extract
- ½ tsp almond extract optional
- 2¼ cup all-purpose flour
- 1 cup finely ground almonds about 2 cups sliced almonds
- 1½ cups powdered sugar for dusting
Instructions
- Preheat oven to 325°F. Line baking sheet with parchment paper.
- Cream butter, granulated sugar, and powdered sugar until light and fluffy; about 5-7 minutes.
- Beat in vanilla extract, almond extract, and salt.
- Gradually mix in flour just until combined. Wipe down the sides of the bowl with a spatula and incorporate again.
- Mix in ground almonds until combined.
- Scrape down the sides and the bottom of the mixing bowl with a spatula. If almonds at the bottom are not mixed in, smush them into the dough until they stick. Turn the mixer on and mix once more until combined.
- Chill dough in refrigerator for 30 minutes.
- Scoop 1 tablespoon of dough. Roll into a smooth ball. Roll dough into a 4-inch log between the hands. Bend the dough into a crescent shape.
- Space 1½-inches apart on prepared cookie sheet.
- Bake in oven for 18-20 minutes.
- Allow cookies to cool slightly. Transfer to a cooling rack.
- For best results, sift 1½ cups powdered sugar into a bowl.
- Once cookies are completely cool, dunk cookies in powdered sugar and cover completely. Tip: I repeat this step twice.
Nutrition
Calories: 137kcal | Carbohydrates: 17g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 38mg | Potassium: 33mg | Fiber: 1g | Sugar: 10g | Vitamin A: 177IU | Calcium: 11mg | Iron: 1mg