Almond Crescent Cookies

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Crumbly, buttery cookies crammed with chopped nuts and rolled in powdered sugar are a special occasion tradition in numerous cultures. Mexican wedding cakes feature pecans, Russian tea cakes contain walnuts, and there's almonds in this recipe handed down from my Polish mother.

Ingredients

8 ounces Organic Valley European Style butter, softened ((or 2 sticks Cultured butter))
¹⁄₄ cup powdered sugar
2 teaspoons vanilla extract
2 cups flour
1 cup very finely chopped almonds
Toppings
powdered sugar to taste (to coat the cookies)

Directions

Heat oven to 300 degrees F. Beat butter, powdered sugar and vanilla in bowl until mixture is very smooth. Stir in 1 teaspoon water. Stir in flour thoroughly. Stir in almonds. Form dough into horn shapes that are 2 inches long. Place on ungreased baking sheets. Bake 18-20 minutes (don't let them darken).

Gently roll the still-hot cookies in additional powdered sugar. Cool completely on wire racks. Store in an airtight container. Makes 2-3 dozen cookies.

Copyright by Terese Allen