Almond Crescents
Carolyn
ingredients
- 1 pouch Betty Crocker sugar cookie mix
- 1/2 c butter or margarine softened
- 1 egg
- 1/2 c cornstarch
- 1/2 c blanched almonds
- 1 t almond extract
- 1 c powdered sugar
directions
- 1
375 degrees. Mix cookie mix, butter, egg, cornstach, ground almonds, and almond extract until soft dough forms.
- 2
Shape rounded t dough into 2 1/2 stips, taper ends, and make crescent shape on ungreased cookie sheet.
- 3
Bake 9 to 10 minutes. Cool 1 minute and remove to wire rack. Completely cool for 30 minutes and roll in powedered sugar.
Source: Carolyn
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