These Martha Stewart Almond Crescent Cookies are a classic holiday treat that combines the rich, nutty flavor of almonds with the smooth sweetness of butter and sugar. The dough is soft and pliable, making it easy to shape into delicate crescents that bake to a tender, slightly crisp finish. Infused with both vanilla and almond extracts, these cookies offer an aromatic, nostalgic taste that pairs perfectly with coffee or tea. They are simple enough for weeknight baking yet elegant enough for festive gatherings and gift-giving. The final roll in confectioners’ sugar adds a beautiful snowy finish and an extra layer of sweetness that complements the buttery base. A timeless favorite that brings warmth and joy to any table.
Martha Stewart’S Almond Crescent Cookies
Description
These Martha Stewart Almond Crescent Cookies are a classic holiday treat that combines the rich, nutty flavor of almonds with the smooth sweetness of butter and sugar. The dough is soft and pliable, making it easy to shape into delicate crescents that bake to a tender, slightly crisp finish. Infused with both vanilla and almond extracts, these cookies offer an aromatic, nostalgic taste that pairs perfectly with coffee or tea. They are simple enough for weeknight baking yet elegant enough for festive gatherings and gift-giving. The final roll in confectioners' sugar adds a beautiful snowy finish and an extra layer of sweetness that complements the buttery base. A timeless favorite that brings warmth and joy to any table.Ingredients
Directions
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Preheat oven to 350&# 194;°F (175ðC). Line two baking sheets with parchment paper.
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In a large bowl, cream together the softened unsalted butter and 2/3 cup of sifted confectioners' sugar until the mixture is light and fluffy.
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Beat in the vanilla extract and almond extract until well combined.
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Add the coarsely chopped almonds to the butter mixture and mix until evenly distributed.
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Gradually stir in the sifted all-purpose flour, mixing until the dough comes together and is well blended.
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Divide the dough in half. Roll each half into a log approximately 1 inch in diameter.
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Cut each log into 3/4-inch pieces. Roll each piece between your palms to form a cylinder about 2 inches long.
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Place the cylinders on the prepared baking sheets, spacing them 1 to 2 inches apart. Gently bend each cylinder into a crescent shape.
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Bake for 15 to 20 minutes, or until the edges are lightly golden.
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Remove from the oven and let the cookies cool on the baking sheets for 5 minutes.
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Transfer the cooled cookies to a wire rack. While still slightly warm, roll them in additional sifted confectioners' sugar until evenly coated.
Nutrition Facts
Servings 5
- Amount Per Serving
- Calories 449.4kcal
- % Daily Value *
- Total Fat 36.8g57%
- Saturated Fat 23.2g116%
- Cholesterol 97.6mg33%
- Sodium 1.2mg1%
- Total Carbohydrate 32.0g11%
- Dietary Fiber 0.0g0%
- Sugars 32.0g
- Protein 0.4g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, ensure the butter is softened at room temperature before creaming to achieve a smooth, fluffy texture.
If the dough becomes too soft while handling, chill it in the refrigerator for 15-20 minutes to firm it up before shaping.
Store cookies in an airtight container at room temperature for up to one week. Layer parchment paper between stacks to prevent sticking.
Almond extract is potent; do not overuse as it can become bitter. The specified amount provides a balanced flavor.
