Soft, buttery cookies with a subtle almond flavor and a hint of vanilla. Shaped into crescents and lightly dusted with powdered sugar, they’re perfect for a snack, dessert, or tea time treat.
Ingredients:
1 cup (2 sticks) unsalted butter, softened
2 cups all-purpose flour
½ cup granulated sugar
1 cup finely crushed almonds
1 teaspoon vanilla extract
2 tablespoons powdered sugar, for dusting
Instructions:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
In a large bowl, combine the butter, sugar, and vanilla extract until creamy. Mix in the flour and crushed almonds until a smooth dough forms.
Take small portions of dough (about walnut-sized), roll them into short sticks, and gently bend into crescent shapes, tapering the ends to points.
Place the crescents on the prepared baking sheet, spacing them slightly apart. Bake for 12–15 minutes, or until the edges begin to turn golden. Remove from the oven and let cool slightly.
Dust with powdered sugar before serving for a light, sweet finish.
