Almond Crescents

These are some of the cookies I have collected from different magazines that come out at Christmas time.

Makes 60


  • 1              cup butter
  • 1/2           cup berry sugar + 5 tablespoon for rolling
  • 1              tbsp  Kirsch or white Rum or
  • 1              tbsp  lemon Juice
  • 2              cups flour, divided in half
  • 1/8           tsp salt
  • 3/4           cup blanched almonds, ground


  1. In a large bowl cream butter.
  2. Add 4 tablespoon Berry Sugar and beat until light and fluffy.
  3. Blend in Kirsch, Rum or Lemon Juice.
  4. Stir in 1 cup flour and the salt.
  5. Stir in almonds and remaining 1 cup flour,
  6. Chill overnight
  7. Lightly dust board or flat surface with remaining 5 tablespoon berry sugar.
  8. Break off small pieces of dough and roll with hands into pencil thin strips.
  9. Cut in 3” lengths  turn ends to form crescents.
  10. Arrange !” apart on lightly greased cookie sheets.
  11. Bake in preheated 350 degrees oven 12 – 15 minutes or until light golden brown.  (should remain almost white).
  12. Cool on cookie sheet then carefully remove and roll in remaining sugar.

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