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Butterscotch Almond Crescents


Butterscotch Almond Crescents

Butterscotch Almond Crescents

Yield

Makes 3 to 3-1/2 dozen cookies

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
1/2 cup sliced almonds

Preparation

  1. Preheat oven to 300°F. Line cookie sheets with parchment paper.
  2. 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.
  3. 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.
  4. Prepare Butterscotch Glaze. Drizzle glaze over crescents; sprinkle with almonds. Let stand 30 minutes or until glaze is set.

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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