Pssst! Hey, you! Yes, I'm talking to you... I've got a secret to share with you.... It's a recipe for Christmas cookies that you just have to make. These Almond Crescent Cookies are the perfect Christmas cookie... With a nutty, buttery flavor and powdered sugar, how could you go wrong? Okay, why be so secretive? Well, my late MIL vowed to never share this cookie recipe (and several others) that she got from a waitress at a cafe in the 1960s. She was sworn to secrecy and she kept tight-lipped for decades. Since I now have the recipes, and did not make said "vow", I thought I'd share them with you. You can keep a secret, right?
These Almond Crescent Cookies came into my life in 1998. It was the Christmas right before I married my husband. His parents had been baking these cookies and several others for over 35 years to give to family and friends at Christmas. Once I tasted their sweet, crunchy goodness I was hooked. While we were able to share in the eating of the cookies each Christmas, it would be several years before I was entrusted with the recipe. Now, we make them every year and they get gobbled up almost as soon as they get their dusting of powdered sugar.
The ingredients in these cookies are ones you probably already have in your kitchen: sugar, butter, ground almonds, flour, powdered sugar and vanilla.
Start by creaming butter and sugar together.
Add in ground almonds (I processed raw almonds in a NutriBullet) and then flour. (BTW, my daughter says this is the best cookie dough in the world... and there's no eggs!)
Roll out to about 1/4 inch thickness on a floured pastry cloth/canvas with stockinette on rolling pin. If you don't have pastry cloth and stockinette for rolling pin, you can also just roll out on wax paper. (This dough can be a bit temperamental.)
Cut into crescents using moon-shaped cookie cutter and place on ungreased cookie sheet.
Bake at 300 degrees for about 15 minutes, or until a light straw color.
"Frost" cookies the warm cookies with mixture of powdered sugar and vanilla by spreading the sugar on the cookies with your fingers. Allow to cool completely and store in airtight container.
Almond Crescent Cookies
(makes a big batch...several dozen cookies)
2 1/4 cups sugar
4 sticks of butter (at room temperature)
1 lb. ground almonds
4 cups flour
1/2 lb. powdered sugar
1 tsp. vanilla
Preheat oven to 300 degrees. Cream butter and sugar well. Add in ground almonds, then flour. Do not chill. Roll out on floured pastry cloth/canvas with stockinette on rolling pin about 1/4" thick. Cut into moons and bake for about 15 minutes or until the crescents are a very light tan color. Remove from pan to a flat surface covered with paper towels and "frost" while still warm with the following: 1/2 pound of powdered sugar sprinkled with vanilla (mix together with fork or fingers). Once the sugar and vanilla are mixed, "spread" the mixture on the cookies with your fingers. Allow to cool completely and store in airtight container. (Can be frozen also.)
One thing I love about these cookies, besides how delicious they are, is that their flavor can be paired with any other cookies on a plate and they don't compete. There's no over-powering mint or peanut butter aromas to contend with. They are just pure and simple goodness. I hope you enjoy them as much as we do! Before you go and make them, I need you to repeat after me. "I (state your name) do solemnly swear to keep this recipe secret all the days of my life." Just kidding... Feel free to share, share, share!
(BTW, I also shared this recipe as part of Three Kids and a Fish #cookiecountdown2christmas last week. You'll have to go by and check out all the yummy cookie recipes!)
Want to know some of our other favorite holiday cookies?