These Snow-Covered Almond Crescent Cookies are a household favorite. If we don't restrain the kids, they would devour them all.....of course, I need to be restrained as well. I love eating bake items the same day!
The recipe below is from the Kraft website. I have experimented reducing the amount of butter to 1/2 cup and also reducing the baking time slightly to keep the cookies moist. Despite this, the kids still love them just the same!
One other twist is to use pecans instead of almonds, or perhaps even a mix.
Snow-Covered Almond Crescent Cookies
Ingredients:
1 package (250g) Philadelphia Brick Cream Cheese, softened
3/4 cup butter, softened
1 cup granulated sugar
2 teaspoon vanilla
1/2 teaspoon almond extract
2-1/4 cups flour
1/2 teaspoon baking soda
1 cup finely chopped almonds
3/4 cup icing sugar
Directions:
1) Beat cream cheese, butter, granulated sugar, vanilla and almond extract in large bowl with electric mixer on medium speed until well blended. Add flour and baking soda; mix well. Stir in almonds; cover. Refrigerate 30 min.
2) Preheat oven to 350°F. Shape dough into 1-inch balls, then form each ball into crescent shape. Place, 2 inches apart, on greased baking sheets. Flatten slightly.
3) Bake 12 to 15 min. or until lightly browned. Cool slightly on baking sheets. Remove to wire racks. Sprinkle with icing sugar; cool completely.
Makes about 50 to 60 cookies.
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