Ingredients
Ingredients:
¾ c. confectioners’ sugar
1 c. unsalted butter, softened
1 t. almond extract*
1 t. vanilla extract*
1 c. crushed almonds (slivered, shredded, sliced, broken, or ground-whatever you like-the finer the mix, the smoother the cookie)
2.5 c. sifted unbleached all-purpose flour (I prefer King Arthur)
*tinker w/extract proportions to your taste! Rombauer uses only vanilla; I found adding almond made for a richer taste without adding almond paste.
Preparation
Let butter sit in large bowl to soften. When pliable, sift in the confectioners’ sugar and cream the butter and sugar together. Blend in extracts and almonds. Stir and then knead in the flour, ½ c. at a time, until completely mixed. Chill dough (at least 1 hour).
Preheat oven to 350 degrees. Roll out dough to approx. ¼ inch thickness. Cut or form into crescent shapes. Line cookie sheet with tinfoil or grease it. Bake 10-15 minutes (pale brown) Roll or dip in confectioners’ sugar while still warm.
