Crescent Almond Sugar Cookies Recipe

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Almond crescent cookies are a buttery vacation basic. With a crumbly texture, delicate almond taste, and candy powdered sugar coating, they’re a sublime cookie that the entire household will adore!

How do you are feeling about butter cookies?

I personally love them and all of their variations. From spritz cookies to thumbprint cookies to the standard Danish butter cookies – heck, I even love those you purchase within the blue tin!

I feel they’re nearly the most effective Christmas cookies round, too. They’re so decadent with their wealthy, buttery taste and delicate, quick texture. A plate of butter cookies actually does make any vacation really feel extra particular.

In the event you’re like me, it’s a must to give this recipe for almond crescent cookies from my nice aunt Tudy a attempt!

MY AUNT TUDY’S ALMOND CRESCENT COOKIES

I found this recipe a number of years in the past once I was doing a little last-minute vacation baking. My mother steered this recipe – she raved concerning the delicate taste and crumbly texture of those cookies, so I needed to give them a attempt.

This recipe comes from my nice aunt Tudy. (Her actual identify is Laverne, however I a lot choose her nickname, Tudy.) These are almond crescent cookies, though in keeping with my cousin Ivy, additionally they go by the Greek identify Kourabiedes. 

These almond crescent cookies are simple to make and include an obscene quantity of butter. However what higher time to ingest obscene quantities of butter than through the holidays, proper? Proper.

Though I like to bake selfmade treats, I’ve all the time been a sucker for the Keebler almond crescent cookies through the vacation. This recipe takes every thing I really like about these and takes it to the following stage.

In the event you’re a self-proclaimed butter cookie lover, you have to provide these a attempt!

HOW TO MAKE ALMOND CRESCENT COOKIES

I’ll admit it: these almond crescent cookies take a bit extra effort and time than a few of my different Christmas cookie recipes, akin to eggnog cookies or peppermint cookies. However like clothespin cookies, they’re an old school cookie that’s nicely well worth the effort! 

Components you’ll want

The ingredient record for this recipe is fairly quick. You’ll want:

• 1 pound (2 cups) unsalted butter, melted and cooled 
• 1 egg yolk
• ¾ cup powdered sugar, plus about 2 extra cups for dusting
• ½ teaspoon superb sea salt
• 5-6 cups all-purpose flour
• ¾ cup almond flour or almond meal
• 1 teaspoon almond extract

As a result of the ingredient record is so quick, I like to recommend utilizing good high quality elements for the most effective taste in these cookies. I recommend shopping for name-brand butter and utilizing a superb model of almond extract, akin to Nielsen-Massey. 

Almond flour or almond meal will work in these cookies. You’ll be able to usually discover them both within the baking aisle or with the specialty gluten-free elements.

Making this recipe

To make almond crescent cookies, you have to a stand mixer fitted with the paddle attachment.

I usually inform you that you need to use a stand mixer or electrical hand mixer, and even combine by hand, however you actually do want a stand mixer for this recipe. You’ll perceive why in a minute!

Within the bowl of your mixer, mix the melted butter, egg yolk, ¾ cup of the powdered sugar, and the salt.

Flip the mixer onto low and regularly add 5 cups of the flour. As soon as that’s added, proceed mixing on low velocity for quarter-hour. Be sure to scrape the perimeters of the bowl as wanted.

Sure, you learn that appropriately – quarter-hour! See why I like to recommend a stand mixer for this recipe?

After quarter-hour, add the almond meal (or almond flour) and the almond extract. Flip the mixer again to low and blend for one more quarter-hour.

Aunt Tudy insisted that you simply had to combine this dough for half-hour to get simply the fitting texture to the completed cookies, and I’m not one to argue together with her. 

In the previous couple of minutes of blending, examine the consistency of the dough. If it’s too mushy to type right into a ball, add the final cup of flour, ½-cup at a time, till the dough could be formed.

When the dough is shapeable, scoop out 1.5-tablespoon parts and form them into crescents. Place the crescents onto lined baking sheets and bake for 13-14 minutes.

The cookies are achieved when the outsides are dry however nonetheless pale and the bottoms are set.

Let the almond crescents remainder of the baking sheet for five minutes, then very rigorously take away every cookie from the baking sheet and coat in powdered sugar.

These cookies are tremendous delicate, particularly when heat, so be very mild! Odds are good you’ll break a number of, however that’s okay.

Let the cookies end cooling on a wire rack. As soon as they’re fully cool, give them yet another coating within the powdered sugar. They’ll be simpler to work with this time, however they’re nonetheless fairly delicate so don’t be too tough with them.

STORAGE

In contrast to chewy cookies, butter cookies have an extended shelf life since they’re meant to have a crumbly texture (much like shortbread). Retailer these almond crescent cookies in an hermetic container at room temperature for as much as every week.

Freezing almond crescents

In the event you’d wish to freeze these cookies, I like to recommend putting them on a lined baking sheet first. Place the sheet pan within the freezer till the cookies are frozen via, about 1-2 hours. 

As soon as the crescents are frozen, you may put them in an hermetic container or zip-top freezer bag and freeze them for 1-2 months.

After thawing at room temperature, it’s possible you’ll need to contact up the powdered sugar coating, however that’s completely as much as you.

HELPFUL RESOURCES AND TIPS

Even should you’re a newbie baker, don’t be afraid to provide these almond crescents a attempt. I’ve obtained some suggestions that can assist you alongside the way in which:

• Be sure to know how you can measure flour appropriately earlier than you get began. This can assist your cookies prove nice each time.
• In the event you run out of powdered sugar, don’t panic. Make a easy powdered sugar substitute and save your self a visit to the shop.
• Give your self loads of time to make these cookies. You have to combine the dough for half-hour and take your time when coating the cookies with powdered sugar after baking. Don’t rush on this recipe! 
• A stand mixer actually is important for this recipe. In the event you don’t have one, I like to recommend seeing should you can borrow one from a buddy or member of the family. Flip it right into a enjoyable baking day collectively!
• Splurge a bit on some name-brand butter and good almond extract for these almond crescent cookies. The flavour shall be so significantly better – I promise it’ll be price it!

• Preheat oven to 325°F. Line baking sheets with parchment paper or silicone baking mats. Put aside.

• Within the bowl of a stand mixer fitted with the paddle attachment, mix the melted butter, egg yolk, ¾ cup powdered sugar, and salt.

• With the mixer on low velocity, regularly add 5 cups of the all-purpose flour. Proceed mixing on low velocity for quarter-hour, scraping the perimeters of the bowl as wanted.

• Add the almond meal and almond extract. Return the mixer to low velocity and blend for one more quarter-hour.

• In the previous couple of minutes of blending, if the dough is just too mushy to type right into a ball, add the final cup of flour, ½ cup at a time, till the dough could be formed.

• Working with 1.5-tablespoon parts, form the dough into crescents and place on the lined baking sheets.

• Bake for 13-14 minutes, till the cookies are pale, the outsides are dry, and the bottoms are set.

• Let relaxation on the baking sheet for five minutes. Very rigorously take away every cookie from the baking sheet and coat within the remaining powdered sugar. Cookies are very delicate, so be very mild.

• Let the cookies end cooling on a wire cooling rack. When fully cool, coat the cookies yet another time in powdered sugar.

This dough must be blended for half-hour to prove proper. You’ll undoubtedly want to make use of a stand mixer for this recipe.
The cookies are at their most fragile proper out of the oven, however are delicate even after cooling. You could have some break within the technique of coating within the powdered sugar, however they may nonetheless style nice!
These are a fragile, buttery cookie with a crumbly texture; they’re undoubtedly not mushy or chewy!

Serving: 1cookie | Energy: 233kcal | Carbohydrates: 25g | Protein: 3g | Fats: 14g | Saturated Fats: 8g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 3g | Trans Fats: 0.5g | Ldl cholesterol: 39mg | Sodium: 41mg | Potassium: 27mg | Fiber: 1g | Sugar: 8g | Vitamin A: 387IU | Calcium: 14mg | Iron: 1mg

The default measuring system on My Baking Dependancy is US Customary. Unit conversions are supplied as a courtesy; please remember that there could also be some discrepancies.

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