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Recipe

Almond Crescents

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A melt-in-your-mouth buttery cookie that's coated with powdered sugar and is made with a cookie mix. Check it out!

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( 52 Ratings)

52 Ratings

5 Stars 60%

4 Stars 27%

3 Stars

2 Stars

1 Stars

Member Reviews ( 11 )

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PREP TIME 1 Hr 25 Min
TOTAL TIME 1 Hr 25 Min
SERVINGS 60

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

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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.

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Expert Tips

Use ground pecans or walnuts for the almonds.

Got questions? Our experts have the answers. Ask Betty now.

Nutrition Information:

1 Serving (1 Cookie)

Calories 70

(Calories from Fat 25),

Total Fat 3g

(Saturated Fat 1g,
Trans Fat 0g),

Cholesterol 10mg;
Sodium 30mg;
Total Carbohydrate 10g

(Dietary Fiber 0g,
Sugars 6g),

Protein 0g;

Percent Daily Value*:

Exchanges:

0 Starch;
0 Fruit;
1 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
1/2 Fat;

Carbohydrate Choices:

1/2;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 3 of 11 Reviews View All

Posted 5/4/2012 3:21:37 PM REPORT ABUSE kwzielke said:

Rating:

I have made these cookies many times. They always turn out great! They are so easy and quick.

This reply was: Helpful Inspiring

Posted 11/8/2011 5:23:50 PM REPORT ABUSE TXOWSI2@AOL.COM said:

Rating:

Very tasty.

This reply was: Helpful Inspiring

Posted 2/6/2011 8:14:28 PM REPORT ABUSE Jen-in-Florida said:

Rating:

Made these today, but instead of almonds I used finely chopped pecans, and omitted the powdered sugar & glitter to eliminate some of the extra sweet. They were winners, moist and light and the pecans gave a nice rich flavor that complimented the almond flavor from the extract!!! Also instead of making the cresant shape I just used a small (Tbsp size) ice-cream-like scoop which saved time.

This reply was: Helpful Inspiring