Almond  Crescents

 

 

 

 

INGREDIENTS:

2 1/2 cups all-purpose flour

1 cup butter, softened

3/4 cup granulated sugar

1 teaspoon vanilla extract  

1 1/2 teaspoons almond extract

1 cup ground almonds

 

confectioners sugar for decoration

 

 

DIRECTIONS:

 

Preheat oven to 350 degrees.  

 

In a large bowl beat butter, gradually adding sugar until light and fluffy.

Stir in extracts during the last minute.

 

In a separate bowl, combine flour and ground almonds.

Pour mixture into the batter and mix well.

 

Shape the dough into logs and bend into a crescent shape,

using approximately 1 tablespoon of dough for each.

 

Place onto an ungreased baking sheet and bake for 12 to 15 minutes

or until lightly browned.

 

While still warm, roll gently in confectioners sugar.

 

Place on wire racks and cool completely.

 

 

Yields 3 Dozen

 

 

 

 

 

Almond  Shortbread

 

 

 

 

INGREDIENTS:
 

1 cup butter 

1 teaspoon baking soda

1/2 cup granulated sugar

2 teaspoons almond extract

2 cups sifted all-purpose flour

 

1/3 cup granulated sugar for decoration

 

 

 

DIRECTIONS:

 

Preheat oven to 300 degrees.  

 

In a large bowl, beat butter with 1/2 cup sugar and almond extract until light and fluffy.

 

With wooden spoon, stir in flour until smooth and well combined.

 

Divide dough into 2 parts.

Cover and refrigerate for 2 hours.

 

 

On lightly sugared surface, roll out dough, one part at a time, about 1/2 inch thick.

 

Using a 1 1/2 inch round cookie cutter, cut out cookies.

Place 1 inch apart, on ungreased cookie sheet.

 

With end of wooden spoon, make an indentation in center of each cookie.

 

Bake 25 to 30 minutes, or until light golden brown around the edges.

 

While still warm, sprinkle tops with granulated sugar.

 

Remove to wire racks; cool completely.

 

 

Yields  3 Dozen

 

 

 

 

 

Butter  Pecan  Cookies

 

 

 

 

INGREDIENTS:

1 cup butter, softened 

2/3 cup packed brown sugar

1 egg

2 cups all-purpose flour

1/2 teaspoon salt 

1 1/2 cups pecan halves 


 


DIRECTIONS:

 

Preheat oven to 375 degrees.  
 

In a large bowl, cream butter, brown sugar and egg.

Mix until well blended.

 

Slowly add flour and salt and mix well.

Cover and refrigerate for at least 1 hour.

 

Roll one inch pieces of dough into balls and place 2 inches apart on cookie sheets.

Flatten balls with the bottom of a glass dipped in flour.

Press 1 or 2 pecan halves into top of dough.

 

Bake 10 to 12 minutes in the preheated oven, or until lightly colored.

 

Let cool on wire racks until crisp.

 

 

Yields  4 Dozen

 

 

 

 

             

   

    

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