Do you have a particular item of food in your family that holds sentimental value? I definitely equate certain things with certain family members… Brownies and my dad, fresh bread and my grandma, and (for some reason) chicken noodle casserole and my mom. Before I went to my husband’s family Christmas for the first time, I remember him talking about Grandma Peewee’s almond crescent cookies and how they’re his ABSOLUTE favorite. She didn’t disappoint- these cookies are buttery yet crunchy, almond-rich in flavor and coated in powdered sugar. She passed away several years ago, and I know Mark misses her… And those cookies. While I don’t have the shape quite right yet, I sure hope I’ve done Peewee proud with these.
Yields about 2 1/2 dozen cookies
2 sticks unsalted butter, room temperature
2/3 cup sugar
1 tsp vanilla extract
1 tsp almond extract
2 cups flour
1 almond flour/meal
1 cup powdered sugar, for coating
As so many recipes start… 😉 preheat oven to 350 degrees Fahrenheit and line some cookie sheets with parchment. Beat together butter and sugar on medium-high speed until light and fluffy. Add extracts and beat until incorporated. Slow mixer speed to avoid a mess and add flours to the mixture. Mix just until combined and a slightly crumbly dough has formed.
Now, to do this properly (according to Mark), you probably only need about a tablespoon of dough. I, however, just eyeballed some scoops of dough. Roll the dough into a small ball, then shape into a crescent.
Bake for about 15 minutes, or until light golden brown.
A perfectly decadent cookie, excellent with some coffee or tea. Consider these for your last minute cookie swap! Merry Christmas! 😊🎄🎁🍪
Recipe adapted from Simply Recipes.