Almond butter crescents

Recipe

Almond butter crescents

MAKES About 42 cookies
TIME 1 1/4 hours

Ingredients
1 cup butter, softened
1/2 cup plus 1 tbsp. sugar, divided
1/2 cup finely ground almonds
2 cups flour
1 tsp. cinnamon

Directions
1. Preheat oven to 300°. In a bowl with a mixer, beat butter and 1/2 cup sugar until creamy. Add almonds and flour; mix on lowest speed until dough holds together.

2. Shape dough into 1-in. balls and roll each into a 2-in. rope. On 2 large baking sheets, form each rope into a crescent, tapering to points at ends and spacing cookies about 1 in. apart.

3. In a bowl, combine remaining 1 tbsp. sugar with the cinnamon; sprinkle over cookies.

4. Bake until cookies begin to turn golden at edges, switching pan positions in oven halfway through cooking, about 25 minutes. Let cool on pans 5 minutes, then transfer to racks to cool completely.

PER COOKIE 78 Cal., 58% (45 Cal.) From Fat; 0.9 G Protein; 5 G Fat (2.8 G Sat.); 7.5 G Carbo (0.3 G Fiber); 45 Mg Sodium; 12 Mg Chol.

Serve with Lander-Jenkins "Spirit Hawk" Chardonnay 2008 (California)

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