Zutaten für Almond Half Moons
- 1 cup (2 sticks) unsalted butter
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon almond extract
- 2 1/2 cups all-purpose flour
- 1 cup finely ground almonds
- generously powdered sugar
- 1 cup (2 sticks) margarine
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Zubereitung von Almond Half Moons
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large mixing bowl, cream together 1 cup (2 sticks) unsalted butter or margarine with 1 cup granulated sugar using an electric mixer on medium-high speed for 30 seconds until light and fluffy.
- Beat in 1 large egg and 1 teaspoon almond extract until well combined.
- Gradually add 2 1/2 cups all-purpose flour, mixing on low speed until just combined. Be careful not to overmix.
- Stir in 1 cup finely ground almonds with a wooden spoon until evenly distributed. Do not chill the dough.
- Fit a cookie press with a 1/2-inch wide round or star tip.
- Press the dough onto ungreased baking sheets, forming 1-inch apart crescent shapes.
- Bake for 6-8 minutes, or until the edges are golden brown and the bottoms are lightly browned.
- Remove cookies from baking sheets and let them cool completely on a wire rack.
- Once cooled, dust generously with powdered sugar.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
6g
Fat
8g
Carbs
1g
