Food recipes
Almond Crescents # 2
Almond Crescents # 2 Ingredients: butter, without salt sugars, granulated wheat flour, white, all-purpose, unenriched cornstarch vanilla extract nuts, almonds spartan, real semi-sweet chocolate baking chips, butter, w...
Almond Crescents # 2
Ingredients:
butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
cornstarch
vanilla extract
nuts, almonds
spartan, real semi-sweet chocolate baking chips,
butter, without salt
Directions:
Preheat oven to 325F (160C).
Beat butter and sugar in large bowl until creamy.
Mix in flour, cornstarch and vanilla.
Stir in almonds.
Shape Tablespoon of dough into crescents.
Place 2 inches apart on ungreased cookie sheets.
Bake 22 to 25 minutes until light brown.
Cool 1 minute.
Remove to wire racks; cool completely.
Drizzle with Chocolate glaze, if desired.
Allow chocolate to set, then store in airtight container.
Or, before serving, sprinkle with powdered sugar.
Glaze: Place 1/2 cup semisweet chocolate chips and 1 Tablespoon butter in small resealable plastic bag.
Place bag in bowl of hot water for 2 to 3 minutes until chocolate is softened.
Dry with paper towel.
Knead until chocolate is smooth.
Snip pinpoint corner in bag.
Drizzle chocolate over cookies.
Ingredients:
butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
cornstarch
vanilla extract
nuts, almonds
spartan, real semi-sweet chocolate baking chips,
butter, without salt
Directions:
Preheat oven to 325F (160C).
Beat butter and sugar in large bowl until creamy.
Mix in flour, cornstarch and vanilla.
Stir in almonds.
Shape Tablespoon of dough into crescents.
Place 2 inches apart on ungreased cookie sheets.
Bake 22 to 25 minutes until light brown.
Cool 1 minute.
Remove to wire racks; cool completely.
Drizzle with Chocolate glaze, if desired.
Allow chocolate to set, then store in airtight container.
Or, before serving, sprinkle with powdered sugar.
Glaze: Place 1/2 cup semisweet chocolate chips and 1 Tablespoon butter in small resealable plastic bag.
Place bag in bowl of hot water for 2 to 3 minutes until chocolate is softened.
Dry with paper towel.
Knead until chocolate is smooth.
Snip pinpoint corner in bag.
Drizzle chocolate over cookies.