Powdered Sugar Almond Crescents

Ingredients

Tick the ingredients as you go

Cookies

• 1 cup unsalted butter, 16 Tbsp; 226g, softened to room temperature
• 2/3 cup granulated sugar, 133g
• 1 1/2 tsp pure vanilla extract
• 1 tsp almond extract
• 2 1/3 cups all-purpose flour, 292g, spooned and leveled
• 1 Tbsp cornstarch, 8g
• 3/4 cup very finely chopped almonds, 75g
• 1/8 tsp salt

Coating

• 3/4 cup confectioners' sugar, 90g

Instructions

1. 1

   Line a large baking sheet, or a couple of large plates, with parchment.

2. 2

   With a paddle attachment, beat the butter and sugar on high for about 3 minutes, until smooth and creamy, scraping the bowl as needed. Mix in the vanilla and almond extracts on medium-high. Add the flour, cornstarch, almonds, and salt and mix on low until mostly combined, then on medium-high until the dough clumps together. It will be very thick; add a few drops of water if it won't come together.

   
3. 3

   Scoop 1 Tbsp (20g) of dough per cookie, roll it into a short log, and curve it into a crescent. Set the shapes on the lined sheet and chill for at least 30 minutes, or up to 1 day (cover if longer than a couple of hours).

   
4. 4

   Heat the oven to 350°F (177°C) and line baking sheets with parchment or silicone mats. Arrange the chilled crescents 2 inches apart.

6. 5

   Bake for 14-16 minutes, until golden on the bottom edges and barely colored on top. Cool for 5 minutes on the sheet, then move to a wire rack to cool completely.

7. 6

   When the cookies are completely cool, roll each one generously in confectioners' sugar.

   
8. 7

   Store covered at room temperature for up to 1 week.