Snowy Almond Crescent Cookies: A Holiday Whisper

👩‍🍳 Instructions

1. 1

   In a large bowl, cream together the softened butter and 1/2 cup powdered sugar with an electric mixer until light and fluffy, about 2-3 minutes.
2. 2

   Beat in the vanilla extract and almond extract until well combined.
3. 3

   In a separate medium bowl, whisk together the all-purpose flour, almond flour, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a soft dough forms. Do not overmix.
4. 4

   Gather the dough into a ball, flatten slightly into a disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days).
5. 5

   Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
6. 6

   Take small portions of chilled dough (about 1 tablespoon each) and roll them into 2-3 inch logs. Gently curve each log into a crescent moon shape. Place them about 1 inch apart on the prepared baking sheets.
7. 7

   Bake for 12-15 minutes, or until the edges are lightly golden. The centers will still be pale. Do not overbake.
8. 8

   Remove from the oven and let cool on the baking sheets for 5 minutes (they will be very fragile).
9. 9

   While still warm, gently transfer the cookies to a wire rack. Sift a generous amount of powdered sugar over the warm cookies. Let cool completely.
10. 10

    For an extra snowy effect, sift more powdered sugar over the completely cooled cookies just before serving.