Recipe courtesy of Rocco DiSpirito
Total:
50 min
Prep:
30 min
Cook:
20 min
Yield:
6 dozen

Ingredients

  • 1 1/2 cups unsalted butter
  • 3/4 cup confectioners sugar, plus 1/3 cup, for rolling
  • 3/4 teaspoon salt
  • 1 1/2 cups finely ground blanched almonds
  • 5 1/2 teaspoons vanilla extract
  • 3 cups sifted all-purpose flour

Directions

Preheat oven to 325 degrees F. Cream butter in a bowl. Gradually add confectioners sugar and salt. Beat until light and fluffy. Add almonds and vanilla. Blend in flour gradually and mix well. Shape into crescents using about 1 teaspoon for each cookie. Place on ungreased cookie sheets, and bake for 15 to 20 minutes. Do not brown. Cool slightly, then roll in the extra confectioners' sugar.

Recipe courtesy of Rocco DiSpirito

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