Yield: About 5 dozen cookies
Prep Time: About 30 minutes, plus chilling
Bake Time: 14–16 minutes per batch
Ingredients:
- 1 cup (2 sticks) butter, softened
- ⅓ cup granulated sugar
- ⅔ cup ground blanched almonds or almond flour
- 1⅔ cups all-purpose flour, sifted
- ¼ teaspoon salt
- Confectioners’ sugar, for rolling
Instructions:
- In a large mixing bowl, thoroughly cream together the butter and granulated sugar.
- Add the ground almonds or almond flour and mix until well combined.
- Sift together the flour and salt.
- Gradually work the flour mixture into the butter-almond mixture until a soft dough forms.
- Cover and refrigerate the dough until firm enough to handle.
- Preheat the oven to 325°F.
- Using your hands, roll portions of dough into long pieces approximately the thickness of a pencil.
- Cut the rolls into approximately 2½-inch lengths.
- Gently curve each piece into a crescent shape and arrange on an ungreased baking sheet.
- Bake for 14–16 minutes, until the cookies are set but not browned.
- Transfer carefully to wire racks and allow to cool slightly.
- While the cookies are still slightly warm, gently roll them in confectioners’ sugar to coat.
- Allow to cool completely before storing.
Tip: These cookies are intentionally delicate and pale. Remove them from the oven once they're set rather than waiting for them to turn golden.
Important Note: The original family recipe specifically says: “DO NOT USE CUSHIONAIR SHEET PANS.” I would keep that note in the recipe.
Source: Family Recipe