My vanilla cookies are especially cozy at Christmastime, but they are wonderful all year long. Enjoy them with hot tea or coffee.
—CARA MCDONALD WINTER PARK, CO
PREP: 20 MIN. • BAKE: 10 MIN./BATCH • MAKES: 4 DOZEN
1 cup unsalted butter, softened
1/2 cup sugar
1 teaspoon vanilla extract
1/8 teaspoon almond extract
2 cups all-purpose flour
1 1/4 cups ground almonds
1/2 teaspoon salt
Confectioners’ sugar
1. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in extracts. In another bowl, whisk flour, almonds and salt; gradually beat into creamed mixture.
2. Divide dough into four portions. On a lightly floured surface, roll each portion into a 24-in. rope. Cut crosswise into twelve 2-in. logs; shape each into a crescent. Place 1 1/2 in. apart on ungreased baking sheets.
3. Bake 10-12 minutes or until set. Cool on pans 2 minutes before removing to a wire rack. Dust warm cookies with confectioners’ sugar.