Please bear with me as I define my own recipe-writing standards. Having bookmarked and saved a number of recipes from other blogs, websites, forums, etc., I'm going to try and amalgamate what I find to be good presentation. Let me know if you have any suggestions. I work in technical documentation, and I know customer surveys are important!
Cocoa Almond Crescent Cookies
(Adapted from Simply Recipes)
Makes about 36 cookies
- 1 cup butter, room temperature
- 2/3 cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 1/2 cup, minus 1 Tablespoon, all-purpose flour
- 1 Tablespoon cocoa
- 1 cup ground cocoa roasted almonds*
- 1/4 cup powdered sugar, for sprinkling
*I used my blender to grind up the almonds. You can use a food processor, just make sure not to go too far and make almond butter. You can also use almond flour for a finer texture, and of course non-cocoa roasted almonds if you don't have them.
- Preheat oven to 350°F.
- Cream together the butter and sugar. Add the extracts and mix.
- Add the flour and ground almonds, mixing thoroughly. I added 1/2 cup at a time, alternating between flour and almonds, and mixing with each addition. Add the cocoa and mix thoroughly.
- Take a Tablespoon of dough and roll it into a crescent shape, placing it onto a cookie sheet lined with parchment paper. The cookies won't spread, but leave some space.
- Bake for 15-20 minutes.
- Using a sifter or fine strainer, sprinkle powdered sugar over the cookies. Allow to cool and enjoy.
Note: Next time I try this, I'll make the cookies smaller, at least half the size would be perfectly acceptable.