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Almond Half-Moons

Source: Cooking at a Glance - Cookies
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  10 Minutes
Total Time:  20 Minutes
  Makes about 70 cookies
These crisp little cookies, reminiscent of Chinese almond cookies, will taste great in any shape your cookie press makes, but be sure to choose a tip with at least a 1/2-inch opening. Otherwise, the ground nuts might get caught in the opening.
1 cup butter or margarine, softened
1/2 cup granulated sugar
1 egg
1/4 teaspoon almond extract
2 1/4 cups all-purpose flour
3/4 cup ground almonds, hazelnuts, or pecans
Sifted powdered sugar
Almond Half-Moons Recipe at
In a large mixing bowl beat the butter or margarine with an electric mixer on medium to high speed for 30 seconds. Add the sugar; beat till combined. Beat in the egg and almond extract. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour and the ground nuts with a wooden spoon. Do not chill dough.

Pack dough into a cookie press fitted with a 1/2-inch-wide round or star tip. Force dough through the cookie press 1 inch apart onto ungreased cookie sheets forming crescent shapes.

Bake in a preheated 375 degrees oven for 6 to 8 minutes, or till edges are firm and bottoms are lightly browned. Remove cookies from pans and cool on a rack. Sprinkle cookies with powdered sugar.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes about 70 cookies
Calories: 53
Fat. Total: 3g
Protein: 1g
Carbohydrates, Total: 5g
Sodium: 2mg
% Cal. from Fat: 51%
Cholesterol: 10mg
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: BJ, NJ Reviewed: 12/12/2006
I don't have a 1/2 inch cookie press tip, therefore, I refrigerated the dough, rolled it out and cut it out with cookie cutters. These are EXCELLENT almond short-bread cookies!
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