|2 cups ||500 mL ||butter|
|2 cup ||500 mL ||icing sugar|
|2 ||2 ||eggs|
|2 tsp ||10 mL ||vanilla extract|
|5 cups ||1250 mL||white flour|
|2 cups ||500 mL ||almond flour|
- Beat the butter and icing sugar until smooth.
- Beat in the eggs and vanilla.
- Separately, mix the white flour and almond flour.
- Combine the wet and dry ingrediants.
Form the dough in crescents. Roll the dough into "snakes" the thickness of a pencil and cut them into slices 5 - 7 cm (2 - 3 in) long. Bend the snakes into a crescent shape and pu them on a cookie sheet.
- Or just roll the dough into balls.
- Bake at 325°F (175°C) for about 15 minutes. Remove the cookies when the edges just start to turn brown. Don't bake more than one sheet at a time or you will never be able to get the icing sugar on them all before they cool.
Roll the cookies in icing sugar.
- The icing sugar will only stick while they are still warm (preferably still hot).
- Icing sugar will stick to your fingers. This is not a problem.
- You can also dip the cookies in melted chocolate. Or half of each cookie.
- I previously had a different recipe for almond cresent cookies. I think this one is easier and tastes better.
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