I modified this recipe from and is inspired by almond crescent cookies.
As with most cookies I love them soft and moist.
I don’t use an electric blender in lieu I use a pastry blender :
Preheat oven to 350 degrees.
1 cup room temperature salted butter
3/4 cups sugar
Blend Sugar until fluffy.
1 tsp vanilla extract
2 tsp almond extract
Blend this with sugar mixture.
1 cup finely ground almonds
2 1/2 cups flour
Blend this with sugar mixture and Viola! …Cookie Dough!
Form small balls of dough smash into little rounded cookies.
Bake until they seem done. Carefully, don’t burn them!
Cookie dough seems to do best after a day of refrigeration.
The amount of flour in this recipe is quite important.
If the cookies turn out sludgy add more flour small amounts at a time.
The aspect I find most fascinating about this recipe is all the leavening is done with butter mixing with sugar no egg necessary!