Butterscotch Almond Crescents
Butterscotch Almond Crescents
YIELD Makes 3 to 3-1/2 dozen cookies
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INGREDIENTS
| 1 | cup (2 sticks) unsalted butter, softened |
| 1/2 | cup plus 1 tablespoon powdered sugar |
| 1/4 | teaspoon salt |
| 1 | teaspoon almond extract |
| 1‑3/4 | cups all-purpose flour |
| 3/4 | cup ground almonds |
| Butterscotch Glaze (recipe) | |
| 1/2 | cup sliced almonds |
PREPARATION:
- 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.
This recipe appears in:
Nut
NUTRITIONAL INFORMATION:
| Serving Size: | 1 cookie |
| Sodium | 35 mg |
| Protein | 2 g |
| Fiber | <1 g |
| Carbohydrate | 11 g |
| Cholesterol | 16 mg |
| Saturated Fat | 4 g |
| Total Fat | 8 g |
| Calories from Fat | 61 % |
| Calories | 121 |
DIETARY EXCHANGE:
| Fat | 2 |
| Starch | 0.5 |
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