PotWench's Almond Shortbread Crescent Cookies
For the solstice, sharing my recipe.
Almond Shortbread Crescents Cookies
2 1/3 cups whole Almonds, toasted, divided
3 3/4 cups Flour, sifted
1/2 cup granulated Sugar
2 cups Butter, softened
2 tsp. Vanilla Extract
1 cup Powdered Sugar (optional)
Finely chop 2/3 cup almonds, reserve. Finely grind remaining 1 2/3 cups almonds in food processor or blender; mix with flour and granulated sugar. Thoroughly work in butter and vanilla by hand until a soft dough forms. Chill until firm, 1 to 4 hours.
Shape into 1 1/4" balls, then into rolls. Shape rolls into crescents (moons); press top side of each into reserved chopped almonds. Place on ungreased cookie sheet; bake at 350 degrees until lightly browned, about 12 minutes. Roll in powdered sugar while still warm, if desired. Makes about 5+ dozen.
PotWench - Debbi