following recipe is from The Magnolia Bakery Cookbook, by Jennifer
Appel and Allysa Torey, Simon & Schuster, 1999. These chefs and cookbook
authors, opened the Magnolia Bakery in the West Village in New York City
in 1996. Their cakes, cookies, desserts, and even the bakery itself, reflect
the old-fashioned American way of the 1950's.
almond crescent cookies
about 4 1/2 dozen cookies
Preheat oven to 350°
- 1 cup (2 sticks) unsalted butter, softened
- 1/3 cup sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 cup finely ground almonds
- 2 1/4 cups all-purpose flour
- Confectioners' sugar for sprinkling
In a large bowl, cream the butter and the sugar until fluffy, about
3 minutes. Add the vanilla extract, the almond extract, and the ground
almonds and mix until all the ingredients are thoroughly incorporated.
Slowly mix in the flour. Make a ball with the dough and roll small pieces
of the dough into ovals, then form crescents. Place onto ungreased cookie
sheets, leaving several inches between for expansion. Bake 12-15 minutes
until lightly browned.
Cool the cookies on the sheet for 1 minute, then remove to a rack
to cool completely. When cooled, sprinkle with confectioners' sugar.