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Rose's Butter Crescents by

Source: Adapted from Rose's Christmas Cookies, published by William Monroe, Inc.

Ingredients

2/3 cup sliced blanched almonds
1/3 cup sugar
1 cup (2 sticks) butter, softened
1/4 teaspoon salt

TOPPING
1/2 cup sugar
1/2 teaspoon cinnamon

Instructions

1. Place almonds and sugar in food processor or blender and process until nuts are finely ground; set aside.
2. Cream butter in large mixing bowl.
3. Add almond mixture: beat until light and fluffy.
4. Gradually mix in flour and salt until well blended.
5. Shape sough into a large flat disk; wrap in plastic warp and refrigerate 1 hour or until firm.
6. FOR TOPPING, combine sugar and cinnamon; set aside.
7. Preheat oven to 325 F.
8. Work with one-fourth of dough at a time; refrigerate remaining dough.
9. Shape sough into 3/4-inch balls; roll each into a 3-inch log.
10. Place on unbuttered cookie sheets 1 inch apart. Shape into crescents.
11. Bake 14 - 16 minutes or until set but not brown.
12. Cool on cookie sheets 10 minutes. While still warm, remove cookies from cookie sheets.
13. Dip into cinnamon sugar turning gently to coat.
14. Finish cooling on wire racks.

Servings: 5

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