Once November 1st came around each year, our home went into full-blown holiday mode when I was growing up. Mom would decorate the house for fall and Thanksgiving, there were delicious aromas to greet us every day when we arrived home from school. If she wasn’t baking up some delicious homemade pumpkin pies, then she was baking zucchini bread or making cookies. I identify each of those smells with home and the holidays, and I hope to be able to continue that tradition this year.
One of my most favorite cookies that Nana and Mom used to make together are the delightfully decadent Almond Crescent Cookies. Their buttery goodness combined with the almonds and the powdered sugar that coat them – absolutely wonderful! I have never attempted to make them for my family, simply because I was afraid that what I create would in no way live up to the memory of what my Nana and Mom made! This year however, I’m going to give it a whirl! Mom’s recipe is super simple, and I’ve included it for you below.
- 1 cup of butter
- 1/4 cup of sugar
- 1 teaspoon of vanilla extract
- 1 teaspoon of almond extract
- 2 cups of flour
- 1 cup of finely chopped nuts (almonds, pecans or walnuts)
- Cream butter and sugar together, add remaining ingredients
- Mix well
- Wrap dough in plastic wrap and chill for 2 hours
- Form into small half-moon shapes and place onto ungreased baking sheet
- Bake at 325 degrees for 25-30 minutes
- Roll cookies in confectioner's sugar immediately after removing from oven
- Let cool and roll again in confectioner's sugar
- Serve and enjoy!
Nutrition Information:Serving Size: 1
Amount Per Serving: Calories: 3590Total Fat: 267gSaturated Fat: 124gCholesterol: 489mgSodium: 1467mgCarbohydrates: 265gSugar: 56gProtein: 45g
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