Almond Butter Crescents

Time 1 1/4 hours. Warmed with a hint of cinnamon, these delicately sweet cookies have a slightly sandy texture and taste great with a glass of Moroccan mint tea.

Yield: Makes about 42 cookies

Ingredients

• 1  cup  butter, softened
• 1/2  cup  plus 1 tbsp. sugar, divided
• 1/2  cup  finely ground almonds
• 2  cups  flour
• 1  teaspoon  cinnamon

Preparation

1. Preheat oven to 300°. In a bowl with a mixer, beat butter and 1/2 cup sugar until creamy. Add almonds and flour; mix on lowest speed until dough holds together.

2. Shape dough into 1-in. balls and roll each into a 2-in. rope. On 2 large baking sheets, form each rope into a crescent, tapering to points at ends and spacing cookies about 1 in. apart.

3. In a bowl, combine remaining 1 tbsp. sugar with the cinnamon; sprinkle over cookies.

4. Bake until cookies begin to turn golden at edges, switching pan positions in oven halfway through cooking, about 25 minutes. Let cool on pans 5 minutes, then transfer to racks to cool completely.

Note: Nutritional analysis is per cookie.

Nutritional Information

Calories:

78 (58% from fat)

Protein:

0.9g

Fat:

5g (sat 2.8)

Carbohydrate:

7.5g

Fiber:

0.3g

Sodium:

45mg

Cholesterol:

12mg