Leah...
Thank your for your request. I seem to have been running into several
requests lately for little things that bring back the best memories of
Christmas. The fact that your mother has passed and you want to keep
her memory for yourself and your father touched me and I hope that I
have found your recipe.
I found several recipes for Almond Crescent Cookies. I hope that one
of these is your mother's.
Almond Crescents
http://cookie.allrecipes.com/az/almndcrscnts.asp
In this one, you could substitute the brandy with almond extract
1 cup butter
1/2 cup confectioners' sugar
1 tablespoon brandy
2 teaspoons water
1 1/2 cups almonds
2 cups all-purpose flour
Directions
1 Cream butter or margarine with powdered sugar until light.
2 Mix in brandy and water.
3 Chop almonds and set 1/2 cup aside. Add the rest of the almonds to
mixture. Stir in flour and mix well.
4 Chill dough until stiff enough to mold.
5 Preheat oven to 350 degrees F (180 degrees C).
6 Shape dough into crescent shapes (Use about 1 tsp per cookie.)
7 Dip into additional chopped almonds
8 Bake on ungreased cookie sheet 12 - 15 minutes.
9 Cool on wire racks about 5 minutes. Option: Roll gently in
additional powdered sugar after cooling.
Almond Crescents II
http://cookie.allrecipes.com/az/almndcrscntsii.asp
This one, replace the vanilla with the almond extract
Ingredients
1/2 cup shortening
1/2 cup butter
2/3 cup ground blanched almonds
1 2/3 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1 cup confectioners' sugar
1 teaspoon ground cinnamon
Directions
1 Mix together shortening, butter and almonds. Sift in flour and salt.
Add vanilla.
2 Chill dough until firm.
3 Preheat oven to 325 degrees F (170 degrees C).
4 Roll dough with hands into 3 inch lengths, pencil thick. Form into
crescents on ungreased baking sheet. Bake until just slightly brown --
about 16 minutes. Cool on pan
5 While still slightly warm, carefully dip in a mixture of
confectioner's suger and cinnamon. These are extremely fragile cookies
-- handle with care!
Almond Crescents III
http://cookie.allrecipes.com/az/almondcrescentsiii.asp
Again, replace the vanilla with the almond
Ingredients
1 cup shortening
2 teaspoons vanilla extract
1/4 cup confectioners' sugar
1/4 teaspoon salt
1 tablespoon water
2 cups all-purpose flour
1 cup ground blanched almonds
Directions
1 Mix together shortening and confectioner's sugar and water. Stir in
flour, salt, vanilla and almonds. Mix well.
2 Form dough with hands into 3 inch lengths about pencil thin.
3 Bake on ungreased sheet in a preheated 300 degrees F oven (150
degrees C) for 20 minutes.
Almond Half Moons
http://www.cooking.com/recipes/static/recipe326.htm
1 cup butter or margarine, softened
1/2 cup granulated sugar
1 egg
1/4 teaspoon almond extract
2 1/4 cups all-purpose flour
3/4 cup ground almonds, hazelnuts, or pecans
Sifted powdered sugar
In a large mixing bowl beat the butter or margarine with an electric
mixer on medium to high speed for 30 seconds. Add the sugar; beat till
combined. Beat in the egg and almond extract. Beat in as much of the
flour as you can with the mixer. Stir in any remaining flour and the
ground nuts with a wooden spoon. Do not chill dough.
Pack dough into a cookie press fitted with a 1/2-inch-wide round or
star tip. Force dough through the cookie press 1 inch apart onto
ungreased cookie sheets forming crescent shapes.
Bake in a preheated 375 degrees oven for 6 to 8 minutes, or till edges
are firm and bottoms are lightly browned. Remove cookies from pans and
cool on a rack. Sprinkle cookies with powdered sugar.
Thank you for your question. If you need any additional
clarification, please let me know and I truly hope that one of these
recipes meets your needs and brings a little extra joy to you and your
father.
Regards,
-THV
Search Strategy:
Almond Crescent Cookie recipe
Reference:
Cookie Recipes
http://www.cookierecipe.com/default.asp
Cooking.com
http://www.cooking.com/ |
Clarification of Answer by
tar_heel_v-ga
on
03 Dec 2002 05:42 PST
Leah..
In researching further, I have found a couple of recipes for almond
cookies that use cake flour. They are below:
This one is for Chinese Almond Cookies, but from looking at the
recipe, it looks as if they would work for you by just leaving off the
sesame seeds.
Chinese Almond Cookies
http://www.homebaking.org/recipes/chinesealmondcookies.html
2 medium or large cookie pans
1 cup vegetable shortening
1 cup sugar
2 eggs
1 teaspoon almond extract
2 1/2 cups cake flour
1 heaping teaspoon baking soda
1 heaping teaspoon baking powder
1/3 cup slivered almonds
1/4 cup sesame seeds
Preheat oven to 300°F. Using electric mixer or hand beater, blend lard
or vegetable shortening with sugar and one egg until smooth. Add
almond extract; set aside. In a separate bowl, sift flour with baking
soda and baking powder. Gradually combine flour mixture with rest of
batter. Dough should become dry and may require hand kneading to
evenly distribute flour. Roll dough into 24 balls. Arrange 12 at a
time on an ungreased cookie sheet. Flatten each ball slightly and
indent middle with thumb. Beat second egg. With pastry brush, spread
beaten egg evenly over top of each cookie. Sprinkle lightly with
sesame seeds and almonds. Bake for 25 minutes. Wait 30 minutes or
until cool before serving.
Here is one that may be right on the money for you. Again, you can
replace the vanila with almond:
Almond Cookies
http://www.cdkitchen.com/rfr/data/993235384.shtml
1/2 cup blanched almonds
1 lb unsalted butter; softened
1 lb confectioners' sugar
2 egg yolks
3 Tbsp cognac
1 tsp vanilla extract
3 cup cake flour
1/2 tsp baking powder
Heat oven to 350'F. Spread almonds in single layer on baking sheet.
Bake, stirring occasionally, until lightly toasted, about 10 minutes.
Remove from oven; cool, then chop coarsely.
Beat butter in large bowl of electric mixer on medium-high speed
until very light and fluffy, 5 minutes. Add 3 tablespoons of the
confectioners' sugar; continue beating 3 minutes.
Add egg yolks, Cognac and vanilla; beat until smooth. Beat in
almonds, flour and baking powder until mixed well. (If dough is too
soft to handle, add additional flour.)
Shape scant tablespoons full of dough between palms into round
balls or crescents. Bake on ungreased baking sheets until set and
very pale golden in color; 15 minutes. Remove cookies to cooling rack.
Place remaining confectioners' sugar into sifter. While cookies are
still hot, sift confectioners' sugar over tops. Repeat twice at
20-minutes intervals.
Let me know if how they turn out!
Thanks!
-THV
Search Strategy:
almond cookies "cake flour"
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