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Our powdered-sugar-dusted butter cookie gets its crunchy, crumbly texture from finely ground toasted almonds -- and its name from its characteristic curve.

Source: Martha Stewart Living, October 2005
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  • keenan1532
    21 NOV, 2018
    This receipe has been made in my family for years I always used regular sugar in mixture and confect. sugar for dusting. I like the idea of adding vanilla extract and almond. So helpful to read your way and change things up a bit. Thank You
    Reply
  • DeniseWebb
    19 SEP, 2010
    I agree Mykele! I seldom preheat oven until about 5 min. before I will use it. wastes energy.
    Reply
  • mykele
    19 SEP, 2010
    Here we go again preheating the oven.....This recipe takes about an hour with the chilling time added to the measuring and mixing...My oven heats up just fine while I am shaping the cookies and putting into the oven. I prefer energy saving when ever possible. Mykele
    Reply
  • CraftyMom94
    29 MAR, 2009
    These have been one of my favorite cookies since childhood. My mom called them "almond crescents" and only made them at Christmas.
    Reply
  • MS10282031
    29 MAR, 2009
    I have been using this recipe for several years, since I first saw it in the magazine. They are wonderful....I give them for Christmas partially dipped in chocolate!
    Reply
  • MS10282031
    29 MAR, 2009
    I have been using this recipe for several years, since I first saw it in the magazine. They are wonderful....I give them for Christmas partially dipped in chocolate!
    Reply
  • solberhl
    21 OCT, 2008
    Make sure the dough is cold or else you end up in a sticky mess!
    Reply

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