Almond crescents are classic Christmas cookies. Soft, buttery, and full of nutty almond flavor, they will be a favorite on your holiday cookie platter.
Yay! Bonus Friday recipe!! I have my reasons. The first is that almond crescents are my favorite cookies to make and eat at Christmas, so I had to share. The second is that I am going to the cookie swap with the moms’ group at my church today, and these are the cookies I am bringing. I am also bringing a few sugar cookie bars, Chai tea cut outs, and coconut snickerdoodles, just for the heck of it. If anyone there likes them, I figure blogging about them is the easiest way to share the recipe…
And third, I was to bring everyone’s attention to a very worthy cause cause – Cookies for Kids Cancer. A number of great brands, such as Glad, OXO, and King Arthur Flour are teaming up to match all donations from Bake Sales, Cookie Exchanges, and individual donations, with all money raised going towards the fight against pediatric cancers.
A large group of bloggers, led by Lindsay and Taylor from Love & Olive Oil, participated in The Great Food Blogger Cookie Swap. All the participants made a small donation, and sent a batch of cookies to three other participating bloggers. Then, earlier this week, they all posted their recipes and about the cookies they received, with the goal of not only raising money, but also bringing attention to Cookies for Kids Cancer.
Unfortunately, not being part of the blogging world last Christmas, I had not heard about this awesome event. So I figured the least I could do was get the word out there, and point you all in the right direction if you would like to make a donation. But I am SO in next year! We also registered our group’s cookie exchange, and I plan to make a donation myself!
Gotta be honest – other than using more chocolate, and dipping the almond crescents in sprinkles, this isn’t my recipe. But since I love it so much, I had to share with you! And I really can’t wait to share these cookies with the ladies because they are my absolute favorite. Slightly nutty, buttery and crisp, but still soft. Oh, and dipped in chocolate and sprinkles! Perfect with a glass of milk…
Wait, this is a more accurate representation of my plate…
OK, I lied. I’ll really only have a few, But I make up mine special, and they all look like this…
Do you have a charity you like to donate to, especially around the holidays?
Enjoy the almond crescents recipe!
A buttery, nutty, slightly crisp, yet soft cookie, dipped in chocolate and sprinkles.
- 2 c (4 sticks) unsalted butter, softened
- 1 c powdered sugar
- 4 c all purpose flour
- 1 c ground almonds
- 8-10 oz. dark, milk, and or white chocolate
- Sprinkles, colored sugar, mini chips, etc.
- Preheat oven to 350°F.
- Place butter and sugar in large bowl or the bowl of your stand mixer, and cream together at medium high speed.
- Reduce speed to low, and gradually add flour.
- Stir in nuts.
- Refrigerate dough for about 15-20 minutes, or until easier to handle.
- Using about 1 T dough for each cookie, shape into crescents, and place onto baking sheets.
- Bake 12 to 15 min. or until lightly browned.
- Cool on baking sheets 2 or 3 min. Remove to wire racks; cool completely.
- Melt chocolate in the microwave or over a double boiler.
- Dip one end of each cookie in chocolate, then decorate with sugar, sprinkles, etc., as desired.
- Place cookies onto wax paper until chocolate is firm.
This recipe was shared with: Crazy Sweet Tuesday