Butterscotch Almond Crescents
Makes 3 to 3-1/2 dozen cookies
|1||cup (2 sticks) unsalted butter, softened|
|1/2||cup plus 1 tablespoon powdered sugar|
|1||teaspoon almond extract|
|1-3/4||cups all-purpose flour|
|3/4||cup ground almonds|
|1/2||cup sliced almonds|
- Preheat oven to 300°F. Line cookie sheets with parchment paper.
- Beat butter, sugar and salt in large bowl with electric mixer at medium speed until light and fluffy. Add almond extract; beat until well blended. Gradually add flour, beating until well blended. Stir in ground almonds until well blended.
- Shape dough by tablespoons into 3-inch crescents; place on prepared cookie sheets. Bake 20 to 25 minutes or until lightly browned. Cool 5 minutes on cookie sheets; transfer to wire racks to cool completely.
- Prepare Butterscotch Glaze. Drizzle glaze over crescents; sprinkle with almonds. Let stand 30 minutes or until glaze is set.
|Serving Size:||1 cookie|
|Saturated Fat||4 g|
|Total Fat||8 g|
|Calories from Fat||61 %|
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