Almond Filling Almond Crescents
Almond Filling Almond Crescents are holiday almond crescent cookies made with canned almond filling and almond extract.
Servings 48
Cost 5
Ingredients
- 8 oz salted butter 230 grams**
- ⅓ cup granulated sugar 70 grams
- 1 teaspoon almond extract
- 1 can 12.5 oz Solo Almond Cake and Pastry Filling
- 2 cups all-purpose flour 280 grams
- Confectioners' sugar for dusting
Instructions
- Beat butter and sugar in large bowl with electric mixer until light and fluffy.
- Beat in almond extract and almond filling until blended.
- With a spoon or scraper, stir in the flour to make a dough. It will be a little sticky and will require chilling, so cover and chill for a few hours until it is firm enough to shape.
- Preheat oven to 325° F. Dust hands with flour if you need to (I didn't). Shape rounded teaspoonfuls of dough into small tapered crescents.
- Arrange about 2 ½ inches apart on baking sheet and bake 15 to 20 minutes or until cookies are firm and lightly browned.
- Let cool on baking sheets on wire racks 1 minute.
- Remove from baking sheets and cool on racks. When Almond Crescents are cool, roll them in confectioners' sugar.
Notes
I recommend salted butter since there's no salt in the dough, but if you have to use unsalted then you should probably add about ½ to ¾ teaspoon of salt.
