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Almond Crescents

Almond Crescents recipe
photo by:kraft
Every time I make this people rave about these cookies. I omit the nuts on top and use white chocolate drizzle to make them look more elegant.
posted by
alisondeal
on 1/11/2009
time
prep:
20 min
total:
35 min
servings
total:
4-1/2 doz. or 54 servings, 1 cookie each
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posted:
12/22/2004
I agree with the previous comment that it took way more time than specified because i was baking in batches too. But they were great and all my friends loved them.
posted:
12/13/2004
By far one of the best cookies I've made and tasted. I received numerous compliments on this cookie. I've made them different ways - dipped in chocolate, plain, with an almond on top, round - but the taste of this cookie is what makes it. I have added this to my holiday collection and make this cookie annually.
posted:
12/12/2004
Great recipe. Made exactly the 4 1/2 dozen the yeild says! Save yourself the trouble and mix with an electric mixer. I used a wooden spoon on the first batch. Came out better and faster w/ electric mixer. Great cookie!
posted:
12/8/2004
The dough was very easy to work with! The finished product has an excellent consistency and the cookie with or without the dipped chocolate and nuts is delicious! I had some leftover pistachios and cashews chopped up so I mixed all the chopped nuts in together, and this made it really good. I also found it easier to dip the chocolate covered part into the nut mixture rather than sprinkling it on. The cookie stores very well! I wish I would have doubled this recipe so I had some for myself.
posted:
12/8/2004
I made these last night and they turned out just like the picture! This recipe actually made 5 1/2 dozen cookies using tablespoon sized portions. The only thing is that it took me about 3 hours from start to finish so I would have to disagree with the prep times. I think it was because of taking the TLC to make the crescent shapes "just so" and each batch took about 16 minutes to bake and I cooked one sheet at a time while I prepared the next sheet. I actually ended up using 9 chocolate squares opposed to the suggested 4, so when your at the store buy 2 packages to be on the safe side. I sampled one this a.m. and they are awesome! I am thinking that another nice variation would be to do half the cookie with powdered sugar, let cool then dip the other half in the chocolate and then cover with the pistachios.
posted:
2/12/2004
they were easy to make and everyone loved them. the kids loved dipping the cookies into the chocolate.
posted:
1/11/2004
posted:
1/9/2004
I used pecans and it was wonderful, also I dipped the lower half in powdered sugar and it gave it an interesting contrast to the chocolate. Will make again and again.
posted:
12/28/2003
Great cookies. They are similiar to a tea cookie but the texture isn't as hard. I split my batter in half and put pecans in one and almonds in the other. I rolled the pecan batter in powdered sugar and kept the almond batter the same as the recipe. Will definitely make again.
posted:
12/28/2003
Excellent ! I made it for my church's cookie exchange.Not only my church members liked it,all of my other friends appreciated it a a lot.Thanks for the recipe.Hope to receive tasty recipes like this in future..
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