Grandma's Almond Crescent Cookies
 
Prep time
Cook time
Total time
 
These light and airy cookies were created by my grandmother before my father was born. They're sweet, nutty, and the perfect accompaniment to a cup of tea or another three cookies.
Author:
Recipe type: Cookie
Serves: 5 Dozen 2 inch Cookies
Ingredients
  • ½ cup shortening and ½ cup unsalted butter, combined
  • ⅓ cup sugar
  • ⅔ cup Bob's Red Mill Super-Fine Natural Almond Flour
  • 1⅔ cups sifted Glutino All-Purpose Flour
  • ¼ teaspoon salt
  • 1 cup confectioners sugar
  • 1 teaspoon cinnamon powder
Instructions
  1. Mix together shortening, butter, sugar and ground almonds.
  2. In a separate bowl sift together the flour and salt, then sift this mixture into the wet mixture.
  3. Combine all ingredients, and chill dough for at least one hour if not over night.
  4. Once dough is chilled preheat the oven to 325°.
  5. Roll the dough into pencil thick rolls and cut into 2-3 inch pieces.
  6. Form each piece into a crescent, pinching the ends to make them more moon shaped, and place on an ungreased cookie sheet.
  7. Bake until set, but not fully browned (about 15 minutes).
  8. Let cool. Meanwhile combine the confectioners sugar and cinnamon powder.
  9. While still warm roll each cookie in the sugar mixture until full coated. For more sweetness, roll each cookie twice.
Recipe by Celtic Celiac at https://www.celticceliac.com/gluten-free-crispy-chocolate-chip-cookies-almond-crescents-family-favorites-revamped/