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Butter Almond Crescents

36 Servings

  • 2 sticks unsalted butter, softened
  • 1 cup powdered sugar
  • 1 teaspoon almond extract
  • 2 cups flour
  • 1 cup almonds, finely chopped

In a large bowl, beat butter and 1/2 cup powdered sugar until light and fluffy. Blend in almond extract. Sift flour and gradually add to mixture, along with almonds. Blend together until it forms a dough. Shape dough into a ball, seal in plastic wrap, and refrigerate at least 1 hour. Divide dough into 8 pieces. Lightly flour hands, and the work surface. Shape 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 at 350F for 18 to 20 minutes, or until faintly brown. When cookies are completely cooled, dust tops with sifted remaining powdered sugar. Store airtight container.

Christmas Butter Cookies
from my Sorority Sister, Beverly Naedele

42 Servings

  • 1 cup butter, softened
  • 1 1/2 cups sugar
  • 1 whole egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2 3/4 cups flour
  • 1/4 teaspoon salt
  • 2 cups powdered sugar
  • light cream, (or milk)
  • vanilla extract
  • food color, (several colors)
  • toppings, (assorted)

In a large bowl, cream the butter and sugar until fluffy. Add egg, vanilla, and almond. Beat until smooth. Add flour and salt. Beat until a soft dough forms. Place dough on a lightly floured surface and sprinkle four over dough. Roll out to about 1/4" thickness. Use desired cookie cutters to cut out shapes. Transfer to greased cookie sheet. Bake at 375F for 7 to 9 minutes. Cool on a wire rack.

Beat powdered sugar with just enough cream to make a smooth batter add vanilla. Divide into small dishes. Add food coloring and stir. Spread on cookies. Can also be put into a cake decorating bag and piped around the edges. Top cookies with colored sugars, non-pariels, cinnamon candies, chocolate sprinkles, etc. Icing will harden as cookie sets. Keep cookies in an airtight container.

Swedish Snickerdoodles
from the Eet Smakelijk Dutch Cookbook (1976)

30 Servings

  • 2 3/4 cups flour
  • 2 teaspoons cream of tartar
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup shortening
  • 1 1/2 cups sugar
  • 2 large eggs
  • 2 tablespoons sugar
  • 2 teaspoons cinnamon

Sift together flour, cream of tartar, baking soda, and salt. Set aside. Cream together shortening and sugar. Add eggs. When shortening mixture is very light and fluffy, mix in dry ingredients. Chill. Mix sugar and cinnamon in small bowl or bag. With hands, roll chilled dough into walnut-sized balls. Toss in sugar mixture. Place 2" apart on ungreased cooky sheet. Bake at 400F for 8 to10 minutes.