This week's Christmas cookie is presented to you by guest author Garrett McCord. ~Elise
When I was a child my parents hated me enough to put me into a table manners class called Ms. Etiquette. I learned to say please and thank you, how to identify nine types of forks, and all of it culminated in a High Tea final exam.
The tea party was boring as heck, but there were these delicious little almond crescent cookies.
Almond crescents are a very basic tea cookie recipe. They're very buttery with a pronounced almond flavor. Matched with a cup of Earl Grey or Almond Rocker they're a great excuse to call over friends on a rainy day for a small tea party of your own.
Almond Crescent Cookies
- 1 cup of butter, room temperature
- 2/3 cup of sugar
- 1 teaspoon of vanilla extract
- 1 teaspoon of almond extract
- 2 1/2 cups of flour
- 1 cup of almond flour (can substitute ground almonds*)
- 1/4 cup of powdered sugar for sprinkling
- *You can use slivered, blanched almonds and grind them up, but you will have a very crumbly, hard to work with dough. It’ll still taste good though.
Beat the butter and the sugar together until light and fluffy. Add the vanilla and almond extracts and mix.
Add the flour and almond flour. Mix thoroughly.
Take generous tablespoons of the dough (it will be slightly crumbly) and roll it into a small ball, about an inch in diameter, and then shape into a crescent shape. Place onto a parchment paper lined baking sheet.
Bake at 350°F for 15-20 minutes or until a light golden brown.
Dust with powdered sugar.
For added decadence let the cookies cool and dip one end of them into some melted chocolate, then let the chocolate harden.