Almond crescent cookies are a buttery vacation basic. With a crumbly texture, delicate almond taste, and candy powdered sugar coating, they’re a chic 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 normal Danish butter cookies – heck, I even love those you purchase within the blue tin!
I feel they’re nearly the very best 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.
If you happen to’re like me, you must give this recipe for almond crescent cookies from my nice aunt Tudy a strive!
MY AUNT TUDY’S ALMOND CRESCENT COOKIES
I found this recipe a number of years in the past after I was performing some last-minute vacation baking. My mother urged this recipe – she raved concerning the delicate taste and crumbly texture of those cookies, so I needed to give them a strive.
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, in addition they go by the Greek identify Kourabiedes.
These almond crescent cookies are straightforward to make and include an obscene quantity of butter. However what higher time to ingest obscene quantities of butter than in the course of 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 in the course of the vacation. This recipe takes every little thing I really like about these and takes it to the following stage.
If you happen to’re a self-proclaimed butter cookie lover, you have to present these a strive!
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!
Substances you’ll want
The ingredient listing 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 further cups for dusting
- ½ teaspoon nice 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 listing is so quick, I like to recommend utilizing good high quality elements for the very best taste in these cookies. I recommend shopping for name-brand butter and utilizing a great model of almond extract, akin to Nielsen-Massey.
Almond flour or almond meal will work in these cookies. You possibly can sometimes discover them both within the baking aisle or with the specialty gluten-free elements.
Making this recipe
To make almond crescent cookies, you’ll need 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 steadily 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 precise 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 gentle to kind right into a ball, add the final cup of flour, ½-cup at a time, till the dough will 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 finished 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 couple of, however that’s okay.
Let the cookies end cooling on a wire rack. As soon as they’re fully cool, give them yet one more 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 per week.
Freezing almond crescents
If you happen to’d prefer 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 by means of, 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, you might wish to contact up the powdered sugar coating, however that’s completely as much as you.
HELPFUL RESOURCES AND TIPS
Even in the event you’re a newbie baker, don’t be afraid to present these almond crescents a strive. I’ve obtained some ideas that will help you alongside the way in which:
- Be sure to know how one can measure flour appropriately earlier than you get began. It will assist your cookies end up nice each time.
- If you happen to 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. It is advisable 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 critical for this recipe. If you happen to don’t have one, I like to recommend seeing in the event you can borrow one from a good friend 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 will likely be so a lot better – I promise it’ll be value it!
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Preheat oven to 325°F. Line baking sheets with parchment paper or silicone baking mats. Put aside.
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Within the bowl of a stand mixer fitted with the paddle attachment, mix the melted butter, egg yolk, ¾ cup powdered sugar, and salt.
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With the mixer on low velocity, steadily add 5 cups of the all-purpose flour. Proceed mixing on low velocity for quarter-hour, scraping the perimeters of the bowl as wanted.
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Add the almond meal and almond extract. Return the mixer to low velocity and blend for one more quarter-hour.
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In the previous couple of minutes of blending, if the dough is simply too gentle to kind right into a ball, add the final cup of flour, ½ cup at a time, till the dough will be formed.
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Working with 1.5-tablespoon parts, form the dough into crescents and place on the lined baking sheets.
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Bake for 13-14 minutes, till the cookies are pale, the outsides are dry, and the bottoms are set.
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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.
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Let the cookies end cooling on a wire cooling rack. When fully cool, coat the cookies yet one more time in powdered sugar.
The cookies are at their most fragile proper out of the oven, however are delicate even after cooling. You might have some break within the means of coating within the powdered sugar, however they’ll nonetheless style nice!
These are a fragile, buttery cookie with a crumbly texture; they’re undoubtedly not gentle 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
