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1
In a large bowl beat butter until smooth.
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2
Gradually add sugar (the 1/2cup) and cream butter and sugar until light and fluffy.
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3
Add extract and beat until combined.
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4
Sift the flour and gradually stir it into the cream mixture add almonds and mix together until it forms a dough.
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5
Shape dough into a ball, cover in plastic wrap and refrigerate for at least an hour
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6
Preheat oven to 350F.
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7
Line cookie/ baking sheet with parchment paper.
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8
Non traditional method: Cut dough into four sections.
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9
Working with one section at a time, pinch off pieces of dough and with clean hands form into a log.
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10
Shape into crescents, pinching ends.
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11
Place on parchment lined cookie sheet.
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12
Repeat for remaining dough.
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13
Traditional method: Divide dough into 8 equal pieces.
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14
Flour hands and work surface.
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15
Shape each piece of dough into a roll about a 1/2 an inch thick.
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16
Cut each roll into 2 inch pieces.
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17
Place on cookie sheet and shape each piece into crescents, gently pinching ends.
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18
Bake for 15-20 minutes or until crescents start to faintly brown.
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19
Remove from oven and cool on wrack.
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20
When crescents are completely cooled, place remaining powdered sugar in a dish, add crescents, one at a time, and cover in powdered sugar.
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21
Repeat until all crescents are coated.
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22
Enjoy!!
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23
!
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24
**store in airtight container.
