Almond crescents

I didn't get around to doing much baking this year. At 2 pm the day before Christmas Eve I had a brief panic when I realized I hadn't started and I needed supplies. I took a deep breath, went to Trader Joe's and bought several boxes of cookies and then came home a took a long nap. It wasn't the same as homemade, but I enjoyed the feeling of being fully rested and sane.

{almond crescents}

But I couldn't let the season slip by without any kitchen time, so I made D's favorite Christmas cookies for New Year's Eve. This is a family recipe and we call them almond crescents but they are very similar to Mexican wedding cookies. They are not terribly sweet and they have a wonderful, crumbly texture. I think you are supposed to add almond extract, but I have a violent opposition to it and I don't see why it's necessary when the dough is largely composed of actual almonds.

The dough is a cinch, but shaping the crescents is a bit time consuming, so make sure you have some music on before you start working. These also freeze beautifully (after being baked), so you can make them ahead of time and then just let them defrost when you want them.

{almond crescents}

Almond Crescents

Beat until soft:
1 cup unsalted butter

Add gradually until light and fluffy:
1/2 cup powdered sugar

Beat in:
2 egg yolks

Add:
2 1/4 cups flour
1/4 - 1/2 lb ground almonds (I buy the almond meal from TJs to save time)

Roll into crescents by hand and place on greased baking sheet. Bake at 375 until the bottoms are just golden brown.

Cool slightly, then roll in powdered sugar (per the original recipe) or superfine bakers sugar (our modern preference).

To freeze, let them cool completely and then seal tightly in freezer bags, pressing out as much excess air as possible. Remove cookies from the bag and place them on a plate to defrost before serving.

{almond crescents}