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Ingredients
- 2/3 cup sugar
- 1/4 tsp salt
- 2 tsp vanilla
- 1/2 tsp almond extract
- 1 cup melted, unsalted, sweet butter
- 1 cup chopped almonds
- 2.5 cup flour
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Directions
- Line baking pan with aluminum foil so that it hangs over the sides on two sides (this helps to remove the baked cookies from the pan).
- Preheat oven to 300ºF. (Low temperature to avoid browning)
- Mix sugar and salt together.
- Add vanilla and almond extract.
- Stir in the melted butter until the sugar is dissolved into the butter.
- Add the flour in increments, and gently mix with a spoon or hands until a dough ball forms.
- Set aside at room temperature at least 30 minutes or more. Refrigeration overnight allows the flour to absorb the flavors.
- Roll into 1/4″ bar.
- Cut and form into crescent shape on foil wrapped pan.
- Bake cookies for 45 minutes on a rack in the lower third of your oven.
- Sprinkle with powder sugar, and let cool in the pan for 10 minutes.
- Bake for additional 15 minutes. or until edges just begin to turn brown.
- Cool cookies on a cooling rack.
- Store in an airtight container for up to a week at room temperature (or freeze for 2 to 3 weeks).
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