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Full Online Book HomeLearning KitchenCookies - Formed Cookies Almond Crescent By Sue Freeman
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Cookies - Formed Cookies Almond Crescent By Sue Freeman Post by :roythom Category :Learning Kitchen Author :Unknown Date :January 2012 Read :2293

Click below to download : Cookies - Formed Cookies Almond Crescent By Sue Freeman (Format : PDF)

Cookies - Formed Cookies Almond Crescent By Sue Freeman

Almond Crescent Cookie
Categories: Cookies
Yield: 36 cookies

1 c I CAN'T BELIEVE IT'S NOT
-BUTTER! Spread, Unsalted or
-Regular, softened
1 c Confectioners sugar, divided
1 ts Almond extract
2 c All purpose flour
1 c Finely chopped almonds

In a large bowl, beat I CAN'T BELIEVE IT'S NOT BUTTER! with 1/2 cup sugar until light and fluffy. Add almond extract. Sift flour and gradually add to mixture. Add almonds and mix together until a dough forms.

Shape dough into a ball,seal in plastic wrap and refrigerate
at least 1 hour. Heat oven to 350'F. Divide dough into 8 pieces.

Lightly flour hands and work surface. Share each piece into a 1/2" thick roll. Cut each roll into 2" pieces. Arrange on ungreased cookie sheets and shape each into a crescent, tapering the ends by gently pinching them.

Bake 18-20 minutes or until very lightly brown.Cool cookies; dust with sifted remaining sugar.Store in airtight container.

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4 ounces sweet baking chocolate 2 tablespoons milk 1/4 cup sugar 3/4 cup margarine or butter, softened 2 tsp. vanilla 2 cups all purpose flour 1/4 tsp. salt 1 (3 1/2 ounce) tube almond paste Sugar Heat oven to 350 degrees. In small saucepan over low heat, melt chocolate in milk, stirring occasionally until smooth. In a large bowl, beat 1/4 cup sugar and margarine until light and fluffy. Blend in chocolate mixture and vanilla. Stir in flour and salt; mix well. Using round teaspoonsful of dough; shape into balls. Place 2 inches apart on ungreased cookie sheets. Make an indentation
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1/2 c. butter 1/2 c. sugar 1/4 tsp. salt 1 1/2 tsp. almond extract 1/2 tsp. vanilla 1 1/2 c. sifted all-purpose flour 3/4 c. fine dry bread crumbs 1/2 c. sifted confectioners' sugar, combined with 1/2 tsp. cinnamon Cream shortening and butter; blend in sugar, salt, extracts, and crumbs. Work in flour, part at a time, combining wellafter each addition. Chill at least 1 hour. Shape into 1-2 inch rolls into crescents and put on ungreased cookie tray.Bake in preheated oven (300-325 degrees) for 20-30 minutes. Remove cookies to cake racks and sift confectioners'
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