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Articles: Recipes | Crescent Cookies
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| Ingredients: | | | | | Granulated Sugar | : | 1¼ cups | | | Plain Flour (Maida) | : | 2½ cups | | | Butter | : | 1 cup | | | Baking Powder | : | 1 tsp | | | Salt | : | ½ tsp | | | Almonds | : | ½ (ground) | | | Egg | : | 1 | | | Egg Yolk | : | of 1 egg | | | Almond Essence | : | 1 ½ tsp (chopped) | | | Vanilla Essence | : | ½ tsp | | | Powdered Sugar | : | as required (sifted) | | |
| | Preparation: | | | | Beat butter and sugar until light and fluffy cream. Add egg, egg yolk and mix well. Add almond essence and vanilla essence and beat well. | | | | In a separate bowl, sift together the flour, baking powder, and salt. Mix ground almonds into the flour mixture. Add flour and nut mixture to the creamed mixture; stir to blend well. | | | | Divide the dough into two portions and shape each portion into a roll about 2 inches in diameter. Wrap rolls in waxed paper and twist the ends of the paper. Refrigerate the wrapped rolls for about 1 hour. | | | | Remove from fridge and slice dough into ¼ inch thick circles. Cut slices in half and shape on edge of the slice to form crescent shape. | | | | Place the shaped cookies on a lightly greased baking tray and bake at 350° for 10 minutes. Remove almond cookies and transfer into a plate. Sprinkle powdered sugar over the cookies while still hot. |
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