Ingredients
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Cookie Dough
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2/3 cup Almondssliced blanched almonds
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1/3 cup Sugar
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2 sticks Buttersoftened
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1 and 2/3 cups Flour
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1/4 tsp Salt
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Topping
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1/2 cup Sugar
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1/2 tsp Cinnamon
Directions
Steps
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1
Done
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Place almonds and sugar in food processor or blender and process until nuts are finely ground; set aside. |
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2
Done
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Cream butter in large mixer bowl. Add almond mixture; beat until light and fluffy. Gradually mix in flour and salt until well blended. Shape dough into a large flat disk; wrap in plastic wrap and refrigerate l hour or until firm. |
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3
Done
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For topping, combine sugar and cinnamon; set aside. |
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4
Done
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Pre-heat oven 325 degrees. |
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5
Done
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Work with one-fourth of dough at a time; refrigerate remaining dough. Shape dough into 3/4 inch balls; roll each into a 3 inch log. Place on un-buttered cookie sheets 1 inch apart. Shape into crescents. Bake 14 to 16 minutes or until set but not brown. Cool on cookie sheets 10 minutes. |
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6
Done
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While still warm, remove cookies from cookie sheets. Dip into cinnamon sugar turning gently to coat. Finish cooling on wire racks. Yield: About 5 dozen cookies. |
