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.


  • 8 ounces Organic Valley European Style butter, softened ((or 2 sticks Cultured butter))
  • 14 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)


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.

My Cookbook

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