While reading a baking magazine the other day I happened upon Dorie Greenspan’s recipe for Crescent Cookies. I love these powdery morsels and the recipe is an easy one for last minute baking. The almond flour was a nice addition and made for absolutely delicious cookies. For sake of time, I just rolled them into balls but if you are up to getting a little more creative, feel free to mold into a half moon shape as the recipe calls for. Wishing a happy holiday to all of you!
- 2 sticks (8 oz) unsalted butter, cut into chunks at room temperature
- 1/2 cup sugar
- 1/2 teaspoon fine sea salt
- 1 1/2 teaspoons pure almond extract, to taste (optional) I did not add this as not a huge fan of almond extract
- 1 3/4 cups all-purpose flour
- 1 1/3 cups almond flour
- Granulated or confectioners’ sugar, for dusting
Preheat oven t0 350 degrees. Line two baking sheets with parchment paper. Working with a stand mixer or hand mixer, beat together the butter and sugar until smooth. Add in the vanilla and almond extract (if using). With the machine off, add in the all-purpose flour all at one time. Mix on low until the flour is incorporated. Next add in the almond flour but mix only until the flour has just disappeared into the mixture. No need to overmix here!
If doing this in crescent shapes, scoop out a decent-sized nugget of dough (about walnut size) and work each into a compact ball. Then roll on the counter into a 4-inch rope. Bend the rope into a crescent and place on the baking sheet. Obviously if doing it my way just roll into a ball and you are all set!
Bake for 15 to 20 minutes until cookies are golden at the tops and pale everywhere else. The cookies will be fragile so let sit for about 5 minutes before rolling in your powdered sugar. Let cool and dive in! Be sure to use a napkin to catch any powdery snow that may fall as you bite in. Enjoy!