Butter Almond Classic Cookies Recipe
Yield: 36 CookiesRecipe by luhu.jp
Ingredients:
1 cup: I CANT BELIEVE ITS NOT BUTTER! Spread, Unsalted or Regular, softened
1 cup: Confectioners sugar, divided
1 tsp: Almond extract,
2 cup: All purpose flour,
1 cup: Finely chopped almonds,
Directions:
In a large bowl, beat I CANT BELIEVE ITS NOT BUTTER! with 1/2 cup
sugar until light and fluffy. Add almond extract. Sift flour and
gradually add to mixture. Add almonds and mix together until a dough
forms. Shape dough into a ball, seal in plastic wrap and refrigerate
at least 1 hour. Heat oven to 350F. Divide dough into 8 pieces.
Lightly flour hands and work surface. Share each piece into a 1/2"
thick roll. Cut each roll into 2" pieces. Arrange on ungreased cookie
sheets and shape each into a crescent, tapering the ends by gently
pinching them. Bake 18-20 minutes or until very lightly brown. Cool
cookies; dust with sifted remaining sugar. Store in airtight
container.
Source from luhu.jp
sugar until light and fluffy. Add almond extract. Sift flour and
gradually add to mixture. Add almonds and mix together until a dough
forms. Shape dough into a ball, seal in plastic wrap and refrigerate
at least 1 hour. Heat oven to 350F. Divide dough into 8 pieces.
Lightly flour hands and work surface. Share each piece into a 1/2"
thick roll. Cut each roll into 2" pieces. Arrange on ungreased cookie
sheets and shape each into a crescent, tapering the ends by gently
pinching them. Bake 18-20 minutes or until very lightly brown. Cool
cookies; dust with sifted remaining sugar. Store in airtight
container.
Source from luhu.jp
Tags
Cookies