Almond Crescent Cookies.

I had some almond flour in the  

pantry, and decided to use it up,

  by making these Austrian 

moon cookies.

Recipe yields about 30 cookies.

Ingredients:

1 cup butter, at room temperature

2/3 cup granulated sugar

1 tsp vanilla extract

1 tsp almond extract

2 1/2 cups flour

1 cup almond flour or ground almonds.

1/4 cup powdered sugar for sprinkling.

Preheat oven to 350deg.F

In a bowl, beat the butter and sugar 

together until light and fluffy.

Mix in the vanilla and almond extract.

Add the flour and almond flour 

and mix throughly. 

Dough will be crumbly.

Form the dough into crescent shapes.

Take a generous tablespoon of 

dough and roll it into a small ball,

about an inch in diameter.

Then shape into a crescent shape.

Place onto a parchment paper lined

baking sheet.

Bake for 20-25 minutes or until

a light golden brown.

Place on a rack to cool.

Dust with powdered sugar/

icing sugar, or dip in chocolate.

Blue Willow dishes.

To view a previous blog on 

The Legend of Blue Willow, 

click here.

Enjoy!

1. 
   

Iced Sugar Cookies

 Sugar cookies 

are easy to make and are

a popular Christmas cookie. 

I decorated them with icing

 and sugar sprinkles to 

gives them an Icy look.

Ingredients:

2 cups flour

1/2 tsp baking powder

1/4 tsp salt 

1/2 cup butter, at room temp.

1 cup sugar

1 egg

1 tsp vanilla or almond extract.

Directions

In a bowl, whisk together the flour, 

baking powder and salt. Set aside.

In another bowl, with an electric beater,

beat the butter and sugar together until

smooth.

Add in the egg and vanilla.

Form the dough into 2 disks and

place in the fridge for about 1 hr.

Preheat oven to 350 deg. F

Remove from fridge, set sit until it can be rolled.

About 5-10 minutes.

Dough may be frozen also and used at a 

later date.

Roll out approx.  1/8 to 1/4 inch thick. 

Cut out cookies and place on parchment lined

cookies sheets. 

Bake 8-10 minutes our until the 

edges are slightly brown.

Cool completely on a cooling rack,  

before removing from the cookie sheet.

For the frosting/icing, I used 1 cup

 icing sugar/powdered sugar, 

(sifted to eliminate any lumps)

mix with 2 tbsp. milk

 and 1 tsp vanilla.

I used a little cherry juice mixed

with frosting, for the pink colour.

Frost the cookie and add some 

white sugar sprinkles to give it an

icy effect.

Enjoy!

Thanks for your visit xo.

Merry Christmas!