Picks and Pans Review: Do It Yourself

updated 12/10/1990 AT 01:00 AM EST

originally published 12/10/1990 AT 01:00 AM EST


2/3 cup blanched sliced almonds 1/3 cup sugar 1 cup unsalted butter l 2/3 cups bleached all-purpose flour ¼ teaspoon salt ½ cup superfine sugar ½ teaspoon cinnamon

Soften the butter. Grind the almonds very fine. In mixer combine almonds, butter, sugar and beat until fluffy. Stir together the flour and salt and beat into mixture at low speed. Scrape the dough onto plastic wrap, press it into a thick disk, wrap it tightly and refrigerate about two hours or until firm. Preheat oven to 325°. Divide dough into 8 portions, keeping each refrigerated until in use. Knead one portion with floured hands until malleable. Pinch off a piece and roll into¾-inch round ball. On a lightly floured surface roll ball into a cylinder with tapered ends, about 3 inches long by½-inch thick. Form each cylinder into a crescent and place on un-greased cookie sheet 1 inch apart. Bake 14-16 minutes or until set but not brown. Cool on sheet for 10 minutes. While still warm, dip in cinnamon sugar. Makes 5 dozen. (From Rose's Christmas Cookies)

From Our Partners