1/3 cup sugar
½ tsp. Vanilla extract
1 2/3 cups all-purpose flour
½ cup finely ground blanched almonds
Topping: ½ cup sugar
½ tsp. Ground cinnamon
In a mixing bowl, cream butter and sugar. Beat in vanilla. Combine flour and almonds; gradually add to creamed mixture. Roll into 1” balls; shape into crescents. Place 2” apart on lightly greased baking sheets. Bake at 350°F for 10-12 minutes or until set (do not brown). Combine sugar and cinnamon in a small bowl. Roll warm cookies in cinnamon-sugar; cool on wire racks.
YIELD: 3.5 dozen
No comments:
Post a Comment