Snow Covered Almond Crescent Cookies Recipes

Steps:

• Beat first 5 ingredients in large bowl with mixer until well blended. Add flour and baking soda; mix well. Stir in nuts. Refrigerate 30 min.
• Heat oven to 350°F. Roll dough into 60 (1-inch) balls; shape each into crescent shape. Place, 2 inches apart, on baking sheets. Flatten slightly.
• Bake 10 to 12 min. or until lightly browned. Cool 3 min. on baking sheets; transfer to wire racks. Sprinkle with powdered sugar; cool completely.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. In a small bowl, combine the flour, almonds and salt; gradually add to the creamed mixture until blended. Cover and refrigerate for 1 hour or until easy to handle. , Divide dough into fourths. Roll out each portion into a long rope, about 1/4 in. diameter. Cut into 2-in. lengths. Place 2 in. apart on lightly greased baking sheets; form each into a crescent. , Bake at 325° for 14-16 minutes or until set. Cool for 2 minutes. In a shallow bowl, combine confectioners' sugar and cinnamon; roll warm cookies in sugar mixture. Place on wire racks to cool completely.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Beat butter and confectioners' sugar in a bowl using an electric mixer until smooth and creamy. Add vanilla extract, almond extract, and salt; mix briefly to incorporate. Gradually stir 3/4 cup plus 2 tablespoons flour into the creamed butter, add almonds, and mix until dough is just combined.
• Shape dough into tiny crescents; place on an ungreased baking sheet about 2 inches apart.
• Bake cookies in preheated oven until edges are golden, about 15 minutes. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
• Roll cookies in sifted confectioners' sugar when cooled.