It is time to get back to some holiday baking and no Christmas with my family would be complete without a couple of batches of almond crescent cookies. These crescent cookies are basically a short bread cookie, which is nice and easy to make, with chunks of almonds mixed in and they are coated with a dusting of snow like icing sugar. As with most shortbread cookies, these ones are nice a crispy on the outside and all buttery and good on the inside, seemingly melting in your mouth. The almond flavour really comes through and the chunks of almonds that appear as the cookie melts away are like finding little crunchy gems as you go. You could easily replace the almonds with any other nut and pecans are really good but I find that I keep coming back to these almond crescent moons that my mother always makes.
Did one of those cookies just disappear when I turned around for a second?
Almond Crescent Cookies
Almond-y buttery crescent shaped shortbread cookies covered in snowy icing sugar.
- 1 cup (2 sticks) butter, room temperature
- 1/2 cup icing/powdered sugar
- 1 teaspoon almond extract
- 1/4 teaspoon salt
- 2 cups flour
- 1 cup almonds, coarsely chopped
- icing/powdered sugar to taste for dusting
- Cream the butter and sugar.
- Mix in the almond extract, salt followed by the flour and then the nuts.
- Shape 1 tablespoon of dough at a time into crescent moons and place them on a parchment lined baking sheet one inch apart from each other.
- Chill in the fridge for at least 30 minutes.
- Bake in a preheated 350F/180C oven until they just start to lightly brown, about 12-15 minutes.
- Sift the icing sugar over the still warm cookies.