My Gramma’s kitchen went into overdrive at the holidays. My hands-down favorite cookies were almond crescents. Gramma would make them several times before Christmas and hand them out as gifts. She also kept plenty for all of us. They are SO GOOD – literally melt-in-your-mouth good. And I don’t even like nuts, but because you grind them up in a food processor, you can’t really taste them.
I think the reason I like these cookies lies in the fact that the almonds are ground up into tiny pieces.
Mix the shortening, granulated sugar, and ground almonds together until well-mixed.
Sift together the flour and salt.
Slowly fold the flour/salt into the wet ingredients.
Once the dough is well-mixed, wrap it in plastic wrap.
I gotta lotta dough!
You chill the dough for at least two to three hours. My Gramma would often chill it overnight. This is so the dough holds together when you roll it into cookies.
Once the dough is chilled, take pieces and roll them into pencil-thin 2 1/2 inch long cookies.
Form them into crescent shapes on an ungreased cookie sheet and bake at 325 degrees for 14-16 minutes.
While the cookies bake, mix together the powdered sugar and cinnamon in a large dish.
Let the cookies cool on the baking sheet.
Once the cookies have cooled a bit (so they are warm, not hot) put them in the platter with the sugar and cinnamon. The cookies are super-delicate and likely to break. It happens. Eat the broken pieces, they taste delicious. Cover the cookies in sugar, then carefully remove them and place them on a platter.
The few cookies that didn’t break!
Mike tastes them…I warned him not to breathe in when he took a bite – but he still did, and choked on the powdered sugar. Whoops!
He loved them! After I took this picture, Mike, my mom, and I wolfed down the entire batch. Merry Christmas to US!
- 1 cup soft shortening or butter
- ⅓ cup granulated sugar
- ⅔ cup ground blanched almonds
- 1⅔ cup flour
- ¼ tsp salt
- 1 cup powdered sugar
- 1 teaspoon cinnamon
- ground up almonds in a food processor
- thoroughly mix together shortening, granulated sugar, and ground almonds
- sift together salt and flour, then work it into the wet mixture
- wrap dough in plastic wrap, chill at least two-three hours
- roll pieces of dough until they are pencil-thick and 2 - 3 inches long
- form rolled dough into crescent shapes on ungreased baking sheet
- bake at 325 degrees for 14 to 16 minutes, until cookies are soft, not brown
- let cookies cool on pan
- mix together powdered sugar and cinnamon in a large dish
- while still slightly warm, carefully cover cookies with the powdered sugar/cinnamon mix