Ingredients
Cookie Dough
- 2/3 cup Almonds (sliced, blanched almonds)
- 1/3 cup Sugar
- 2 sticks Butter (softened)
- 1 and 2/3 cups Flour
- 1/4 tsp Salt
Topping
- 1/2 cup Sugar
- 1/2 tsp Cinnamon
Step by Step Instructions
Step 1:
Place almonds and sugar in food processor or blender and process until nuts are finely ground; set aside.
Step 2:
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.
Step 3:
For topping, combine sugar and cinnamon; set aside.
Step 4:
Pre-heat oven 325 degrees.
Step 5:
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.
Step 6:
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.
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