Lemon Almond Crescents
 
Prep time
Cook time
Total time
 
A citrusy twist on classic Mexican wedding cake cookies.
Author:
Recipe type: Dessert
Serves: 50 cookies
Ingredients
  • 2 cups all-purpose flour
  • ¾ cup finely ground almonds (ground in food processor, measured after grinding)
  • ⅛ teaspoon salt
  • 1 cup Kroger unsalted butter, softened
  • ¾ cup Kroger powdered sugar
  • ¾ teaspoon Kroger pure vanilla extract
  • 1 ½ teaspoon Kroger lemon extract
  • 2 tablespoons lemon zest
  • 4-6 cups additional powdered sugar for coating cookies
Instructions
  1. Whisk together flour, almonds and salt in medium bowl. Set aside. Place butter and powdered sugar in bowl of electric mixer, and beat at low to medium speed until combined, light and fluffy. Add lemon zest, lemon extract and vanilla extract and mix again until combined. Scrape down sides of bowl and on low speed, gradually add in flour mixture and beat just until incorporated after each addition. Form dough into a disc/ball and wrap tightly in plastic wrap and refrigerate at least one hour (can be made ahead and refrigerated until ready to use.)
  2. Heat oven to 350⁰F. Using a #60 scoop (2 teaspoons leveled), turn balls of dough from scoop into logs about 2 to 2 ¼-inches long. Form log into crescent by turning in ends. Place on ungreased cookie sheet. Bake about 13 to 15 minutes, until bottoms are barely browned. Cool on sheet about 1-2 minutes, then remove to wire cooling rack. Roll in powdered sugar while still hot. Roll again in powdered sugar before packing. Store in layers in tightly covered container, using parchment paper or waxed paper in between layers. Store in cool dry place. Makes about 50 cookies.
Recipe by at https://kimgaleaz.com/2020/12/perfect-pairs-holiday-cookies-and-seasonal-songs/