These cookies were pure magic. Do you hear me? Magic. None of that phony stuff either.
They melted in your mouth and fluttered across your taste buds. They left your lips and fingers coated in a fine dusting of cinnamon-infused snow, the delicate almond flavor of which lingered even after you'd finished--as if politely asking you to take another.
Which I usually did.
Even today I wait with heedless anticipation for my grandma's almond crescents (because even though I can make my own, grandma's are ALWAYS better).
But don't just take it from me; make them and see for yourself.
1/2 cup butter
1/3 cup sugar
2/3 cup ground blanched almond (or almond flour, sifted or fluffed thoroughly)
1 2/3 cup all-purpose flour
1/4 tsp. salt
1 cup powdered sugar
2 tsp. cinnamon
Preheat the oven to 325 degrees Fahrenheit.
Mix the butter and sugar until pale and creamy, then gradually add in the flour, ground almond and salt, being careful not to over mix.
Wrap the dough in Saran Wrap or place in a ziplock bag and chill for at least and hour--though preferably longer.
Working quickly, roll the chilled dough pencil thick and cut into 2 1/2 inch lengths. Transfer to a prepared baking sheet and shape into half moon crescents.
Bake at 325 degrees for 12-16 minutes, removing when set. Do not allow them to brown.
In a small bowl, mix together the powdered sugar and cinnamon. While the cookies are still warm, dust them heavily with the powdered sugar mixture and place in a festive cookie tin :)
(The cookie tin is absolutely necessary, just in case you were curious).