Almond Crescent Cookies
A buttery, nutty, slightly crisp, yet soft cookie, dipped in chocolate and sprinkles.
Prep Time 15 minutes
Cook Time 15 minutes
chilling time 15 minutes
Total Time 45 minutes
Servings 48 cookies
- 2 cups unsalted butter, softened
- 1 cup powdered sugar
- 4 cups all purpose flour
- 1 cup ground almonds (you can uce almond meal from a package or place almond in a fod processor and pulse to grind them up)
- 8 oz. dark chocolate, milk chocolate, 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 Tablespoon 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 minutes, then transfer to wire racks to 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.
Serving: 1cookie | Calories: 156kcal | Carbohydrates: 13g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 20mg | Sodium: 2mg | Potassium: 47mg | Fiber: 1g | Sugar: 3g | Vitamin A: 240IU | Calcium: 12mg | Iron: 1.1mg