See Also: Butterscotch Almond Crescents(recipes)
Almond Crescents(recipes)
butterscotch(dictionary)
Butterscotch Brownies(recipes)
Giannuzzi's crescents(medicine)
Heidenhain's crescents(medicine)
Butterscotch Bars(recipes)
Butterscotch Glaze(recipes)
Butterscotch Squares(recipes)
Easy Crescents(recipes)

Butterscotch Almond Crescents (recipes)


Butterscotch Almond Crescents

Yield: Makes 3 to 3-1/2 dozen cookies



Ingredients:



1cup (2 sticks) unsalted butter, softened

1/2cup plus 1 tablespoon powdered sugar

1/4teaspoon salt

1teaspoon almond extract

1-3/4cups all-purpose flour

3/4cup ground almonds

Butterscotch Glaze (recipe follows)

1/2cup sliced almonds









Preparation:





1.Preheat oven to 300°F. Line cookie sheets with parchment paper.2.Beat butter, sugar and salt in large bowl with electric mixer at medium speed until light and fluffy. Add almond extract; beat until well blended. Gradually add flour, beating until well blended. Stir in ground almonds until well blended.3.Shape dough by tablespoons into 3-inch crescents; place on prepared cookie sheets. Bake 20 to 25 minutes or until lightly browned. Cool 5 minutes on cookie sheets; transfer to wire racks to cool completely.4.Prepare Butterscotch Glaze. Drizzle glaze over crescents; sprinkle with almonds. Let stand 30 minutes or until glaze is set.









Nutritional Information:







Serving Size: 1 cookie







Sodium

35 mg







Protein

2 g







Fiber









Carbohydrate

11 g







Cholesterol

16 mg







Saturated Fat

4 g







Total Fat

8 g







Calories from Fat

61 %







Calories

121









Dietary Exchange:







Fat

2







Starch

0.5







Butterscotch Glaze



Ingredients:



1/2cup packed light brown sugar

2tablespoons half-and-half

1-1/2tablespoons unsalted butter

1/4teaspoon salt









Preparation:





1.Combine brown sugar, half-and-half, butter and salt in small saucepan. Cook over low heat, stirring constantly, until butter melts and sugar dissolves.