Donna's Favorite Recipes



Almond Crescent Cookies
Makes 5 dozen

2/3 cup blanched sliced almonds
1/3 cup sugar
1 cup unsalted butter
1/4 teaspoon salt
1/2 cup superfine sugar
1/2 teaspoon cinnamon

Soften the butter
Grind the almonds finely
In a large mixing bowl, combine the ground almonds, butter, sugar and beat until light and fluffy
Stir together the flower and salt and beat them into the mixture

Scrape the dough onto a piece of plastic wrap, press into a thick disc, wrap it tightly and refrigerate about 2 hours until the dough is firm

For the topping, stir together the sugar and cinnamon

Preheat oven 325
Divide the dough into 8 portions
Kneed each section seperately
Pinch off a portion of the dough and toll it into a 3/4 inch round ball
On a lightly floured counter, roll each ball into a cylinder with tapered ends about 3 inches long by 1/2 inch thick

Form each cylinder into a crescent shape and place on a cookie sheet 1 inch apart

Bake 14 to 16 minutes or until set - but not brown
For even baking, rotate cookie sheets

Cool the cookies on the sheets for 10 minutes
While they are slightly warm, dip them, one at a time, into the cinnamon sugar mixture, coating all sides
Let cool

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