Prep time: 2 hours
Cook time: 16 mins
Total time: 2 hours 16 mins
- 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
- Cream butter, salt and sugar together in a stand mixer on medium speed with paddle attachment or with an electric mixer.
- Add the almond extract and egg yolk and mix until just blended on low speed.
- 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.
- Wrap the dough in plastic wrap and refrigerate for 1 hour.
- Preheat oven to 325 degrees F.
- Shape pieces of the dough into crescent shapes by rubbing the dough back and forth with your hands.
- Place the shapes onto a baking sheet and bake for 16 minutes and the edges begin to turn golden.
- Roll in confectioners' sugar, then cool on a wire rack.
- Once cooled completely, coat the cookies in a second coat of confectioners' sugar.
Makes 48 cookies
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/almond-crescent-cookies/
3.2.2124