Almond Crescent Cookies

almond crescent cookies

This was the first year that I participated in The Great Food Blogger Cookie Swap. If you aren’t familiar, it is a fundraiser for Cookies for Kid’s Cancer, and this year we raised $13,778.40. Great job to all of the bloggers that baked all of those wonderful cookies to ship off this year. I made these almond crescent cookies, which are great holiday cookies to give to your friends and family!


Unfortunately I read the instructions wrong on the part where it said to make the same recipe for all three bloggers, and I made three different kinds of cookies instead – oops! I decided to just pick one to feature (the almond crescent cookies), and will share the other two at a later time.

I got three different batches of incredibly delicious cookies myself:

Chai Sugar Cookies by Erin Cooks

Cappuccino Cravers by Rosie Discovers

And these incredible oatmeal cookies from…errr…oh yeah, we were so excited about these cookies we accidentally lost the paper inside the box with who they were from! FAIL! 🙁 I will find out, stay tuned…

A big thanks to this year’s sponsors who matched the donations to this cause: OXO, Grandma’s Molasses, Gold Medal, and Dixie Crystals.

almond-butter-cookies-1 almond-butter-cookies-2

5.0 from 1 reviews
Almond Crescent Cookies
Prep time
Cook time
Type: Dessert
Serves: 48
  • 1 cup (2 sticks) unsalted butter, room temperature
  • ¼ tsp salt
  • ¾ cup granulated sugar
  • 1½ tsp almond extract
  • 1 large egg yolk
  • 2 cups all-purpose flour
  • 1 cup confectioners' sugar for rolling
  1. Cream butter, salt and sugar together in a stand mixer on medium speed with paddle attachment or with an electric mixer.
  2. Add the almond extract and egg yolk and mix until just blended on low speed.
  3. Add the flour a little at a time and continue to mix on low speed until all of the flour is blended and you get a nice dough.
  4. Wrap the dough in plastic wrap and refrigerate for 1 hour.
  5. Preheat oven to 325 degrees F.
  6. Shape pieces of the dough into crescent shapes by rubbing the dough back and forth with your hands.
  7. Place the shapes onto a baking sheet and bake for 16 minutes and the edges begin to turn golden.
  8. Roll in confectioners' sugar, then cool on a wire rack.
  9. Once cooled completely, coat the cookies in a second coat of confectioners' sugar.
Makes 48 cookies



  1. Hotly Spiced says:

    That’s such a worthy cause. I love your almond biscuits – very cute shape and I’m sure the flavour is amazing. These would make excellent gifts xx

  2. Jennifer says:

    WOW! Great money raised! Lovely photos! I’m visiting your site from Christine’s over at The Raw Food Project! Very nice! I’ll be visiting again, I am sure!

  3. Liz says:

    Oh, your crescents look fantastic! I’ve failed at shaping these, so now I just make mine into balls. I participated in this swap the first year, and hope to rejoin again 🙂

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