Your Recipe’s
Almond Crescents
Mix thoroughly:
1 cup soft shortening (half butter)
1/3 cup sugar
2/3 cups ground blanched almonds (I've used walnuts in place of almonds and they're also very good.)
Sift together and work in:
1 2/3 cups Gold Medal flour
1/4 tsp. salt
Chill dough. Roll with hands pencil-thick. Cut in 2 1/2 " length. Form into crescents on ungreased baking sheet. Bake until set...not brown. Cool on pan. While slightly warm carefully dip in 1 cup confectioners' sugar and 1 tsp. cinnamon, mixed.
Temperature: 325 degrees
Time: Bake 14-16 minutes
Amount: About 5 dozen 2 1/2" cookies
Mix thoroughly:
1 cup soft shortening (half butter)
1/3 cup sugar
2/3 cups ground blanched almonds (I've used walnuts in place of almonds and they're also very good.)
Sift together and work in:
1 2/3 cups Gold Medal flour
1/4 tsp. salt
Chill dough. Roll with hands pencil-thick. Cut in 2 1/2 " length. Form into crescents on ungreased baking sheet. Bake until set...not brown. Cool on pan. While slightly warm carefully dip in 1 cup confectioners' sugar and 1 tsp. cinnamon, mixed.
Temperature: 325 degrees
Time: Bake 14-16 minutes
Amount: About 5 dozen 2 1/2" cookies