See Also: Almond Crescents(recipes)
Butterscotch Almond Crescents(recipes)
Giannuzzi's crescents(medicine)
Heidenhain's crescents(medicine)
Easy Crescents(recipes)
Pineapple-Coconut Crescents(recipes)
Nutty Lemon Crescents(recipes)
Fruit & Nut Molasses Crescents(recipes)
Chocolate Toffee Crescents(recipes)
Nutmeg & Honey Carrot Crescents(recipes)

Almond Crescents (recipes)


Almond Crescents

Yield: Makes about 3 dozen cookies



Ingredients:



1cup butter, softened

1/3cup granulated sugar

1-3/4cups all-purpose flour

1/4cup cornstarch

1teaspoon vanilla

1-1/2cups ground toasted almonds*

Chocolate Glaze (recipe follows) or powdered sugar









Preparation:





1.Preheat oven to 325°F. Beat butter and granulated sugar in large bowl until creamy. Mix in flour, cornstarch and vanilla. Stir in almonds. Shape tablespoonfuls of dough into crescents. Place 2 inches apart on ungreased cookie sheets. 2.Bake 22 to 25 minutes or until light brown. Cool 1 minute. Remove to wire racks; cool completely. Prepare Chocolate Glaze; drizzle over cookies. Allow chocolate to set, then store in airtight container. Or, before serving, sprinkle with powdered sugar.







Chocolate Glaze:

Place 1/2 cup semisweet chocolate chips and 1 tablespoon butter in small resealable plastic bag. Place bag in bowl of hot water for 2 to 3 minutes or until chocolate is softened. Dry with paper towel. Knead until chocolate mixture is smooth. Cut off very tiny corner of bag. Drizzle chocolate mixture over cookies.





Nutritional Information:







Serving Size:







Sodium

56 mg







Protein

2 g







Fiber

1 g







Carbohydrate

10 g







Cholesterol

15 mg







Total Fat

9 g







Calories

123









Dietary Exchange:







Fat

2







Starch

1/2