Heat oven to 325\u00b0.
Beat margarine and almond extract until fluffy.
Gradually beat in sugar.
Add combined flour and salt. Mix well.
Stir in oats and almonds.
Shape to form crescents. Place on ungreased cookie sheet.
Bake 15 to 18 minutes or until light golden brown.
Sift powdered sugar over warm crescents.
Heat oven to 325\u00b0.
Beat margarine and almond extract until fluffy; gradually beat in sugar.
Add combined flour and salt; mix well.
Stir in oats and almonds.
Shape to form crescents.
Place on ungreased cookie sheet.
Bake 15 to 18 minutes or until light gold.
Sift powdered sugar over warm crescents.
Blend together first 6 ingredients; add finely chopped nuts or mini chocolate chips.
Shape into crescents and bake on ungreased cookie sheet 15 to 18 minutes until light golden brown.
Sift powdered sugar over crescents while still warm.
Makes about 4 dozen.
Heat oven to 325\u00b0.
Beat margarine, sugar and almond extract and vanilla until fluffy.
Add flour and salt; mix until blended. Stir in oats and almonds.
Shape tablespoonfuls into crescents. Bake on ungreased cookie sheet 14 to 17 minutes.
Remove to wire rack and dust with powdered sugar.
Heat oven to 325\u00b0.
Beat margarine, sugar and almond extract until well blended.
Add flour and salt; mix well until well blended.
Stir in oats and almonds.
Using level measuring tablespoonful, shape dough into crescents.
Bake on ungreased cookie sheet 14 to 17 minutes.
Sift powdered sugar over cookies. Store tightly covered.
Cream margarine and add sugar; blend in almond extract.
Add flour and salt.
Mix well.
Stir in nuts; chill.
Shape rounded teaspoonfuls of dough into crescents; place on ungreased baking sheets.
Bake at 325\u00b0 for 15 to 20 minutes.
Sprinkle with confectioners sugar or colored sugar.
Makes 5 dozen cookies.
Beat margarine and almond extract until fluffy.
Gradually beat in sugar.
Add flour and salt; mix well.
Stir in oats and almonds. Shape to form crescents or roll walnut size piece and flatten with floured glass bottom.
Place on ungreased cookie sheet.
Bake in 325\u00b0 oven for 15 to 18 minutes.
and ground almonds.
Forming crescents:
I use a small
Mix butter, 1/2 cup powdered sugar and flavorings.
Mix at medium speed for 2 minutes.
Turn to low and add flour and salt. Beat until smooth.
Add almonds and blend.
Drop by teaspoon onto ungreased cookie sheet.
Shape into crescents.
Bake 8 minutes at 400\u00b0.
While warm, shake in bag of powdered sugar to coat.
Cream butter and vanilla.
Add 1 tablespoon water and flour. Mix thoroughly; stir in nuts and shape into crescents.
Place on ungreased pan.
Bake 20 minutes at 350\u00b0.
While hot, roll in confectioners sugar.
hile baking.
Place the almond crescents on a lightly oiled baking
Combine flour and salt.
Beat butter and shortening until softened.
Add 1/2 cup powdered sugar, vanilla and almond extract. Beat until fluffy.
Stir in flour mixture and nuts.
Cover. Chill about 1 hour.
Cream
shortening, sugar and almond extract.
Add flour and salt and mix well.\tChill overnight.
Roll with hands into a pencil shape about 2 1/2-inches long.
Put on a cookie sheet and shape like a crescent.
Bake at 325\u00b0 for 14 to 16 minutes. Cool, then roll in 10x sugar.
Cream the butter and the 2/3 cup confectioners sugar until fluffy. Beat in the vanilla and almond extract, then add the almonds. Stir in the flour and beat until well mixed.
Cream oleo, powdered sugar, sugar and almond.
Add flour gradually.
Add nuts.
Roll cookies the size of finger and slightly bend in half.
Bake at 375\u00b0 for 8 to 10 minutes.
When cool, roll in powdered sugar.
Beat in the vanilla and almond extracts, then add the almonds
Stir together flour, baking powder and salt.
In a large mixing bowl, beat butter or margarine until softened.
Add sugar and beat until fluffy.
Add egg and almond extract and beat well. Add flour mixture and beat until well mixed.
Divide dough into fourths.
Form each into a 12-inch roll.
Place 2 rolls 4 to 5-inches apart on an ungreased
cookie sheet.
Flatten until 3-inches wide.
Repeat with remaining rolls.
Brush flattened rolls with milk and sprinkle with almonds.
large bowl whisk the almond flour, baking soda and salt
he powdered sugar and the almond extract in a medium bowl
eaks.
Update: The original recipe said to serve the velvet