| 1 | pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix |
| 1/2 | cup butter or margarine, softened |
| 1 | egg |
| 1/2 | cup cornstarch |
| 1/2 | cup ground blanched almonds |
| 1 | teaspoon almond extract |
| 1 | cup powdered sugar |
| Blue edible glitter, if desired |
| 1. | Heat oven to 375°F. In large bowl, stir cookie mix, butter, egg, cornstarch, ground almonds and almond extract until dough forms. |
| 2. | For each cookie; shape rounded teaspoon dough into 2 1/2-inch strip. Taper ends and form crescent shape on ungreased cookie sheet. |
| 3. | Bake 9 to 10 minutes or until set. Cool 1 minute; remove from cookie to wire rack. Cool completely, about 30 minutes. Roll in powdered sugar. Sprinkle with edible glitter. |
| No change. |
|
| Use ground pecans or walnuts for the almonds. |
Nutrition Information:
70 ( 25); 3g ( 1g, 0g); 10mg; 30mg; 10g ( 0g, 6g); 0g 0%; 0%; 0%; 0% 1 ; 0 ; 1/2 1/2