Almond Cinnamon Crescents

I really love cookies that are rolled in powdered sugar…especially when right out of the oven! The sugar almost melts in to a sweet frosting. This is one reason I decided to make Almond Cinnamon Crescents.

I’ve been baking Grandma Bess’ recipes every week for over a year now.  After about 70 to 80 recipes, I realized I like making the shape or mold cookie recipes the best. I really enjoy rolling the dough into balls or other shapes and watching what happens to them when they bake. This is another reason I decided to make these Almond Cinnamon Crescents.

Finally, after reading the Almond Cinnamon Crescents recipe, I loved the idea of mixing the confectioner’s sugar with cinnamon! I haven’t seen this before in a cookie recipe, after reading this recipe I wondered why…what a great combination!  It’s even better when the cookies are rolled in it while still warm or right out of the oven! A super yummy combination and cookie!

I’m rating Almond Cinnamon Crescents 2-stars for cookie difficulty. There are a few steps but nothing too difficult. Also, the recipe doesn’t make that many cookies (about 4 – 5 dozen), so it doesn’t take too long to bake the entire batch.

Once I gathered all my ingredients together, I realized there wasn’t any liquid listed. I was worried how the dough was going to come together, so I thought about using a bit of vanilla if needed to help.

I began mixing the butter and sugar together. The 3 tablespoons of confectioner’s sugar was just enough to break the butter up and begin to bring it together.

Adding the flour and nuts continued to smooth out the dough. The recipe says to “mix well”, so I let the blender mix until the dough came together completely.

And it did! I was surprised how nicely the dough came together without any liquid. No need for the vanilla I thought about earlier!

I wrapped the dough in plastic wrap and put it into the refrigerator to chill. I didn’t think it would need too much time to chill because the dough was already so dense and almost dry. About an hour worked well.

I found out after working with the dough, to roll the pencil thick logs, why the dough needed to be chilled. The dough became a little sticky after it warmed up even a little. I ended up needing to keep the dough in the refrigerator and just take out small amounts at a time to roll into the logs.

Also, I found that I could only roll short logs. They tended to break or the dough separated if the log got too long. This wasn’t an issue at all, it just required a little more rolling.

The recipe doesn’t say what size to cut the logs, so I just did what I thought best. I cut the logs about 2-inches long and curved them into a crescent shape.

The cookies rose up and spread out just a little while baking, so I was able to fill my cookies sheets with lots of crescents.

I baked the crescents for about 15 minutes. The bottom of the cookies turned a bit too brown after baking for the full 18 minutes.

Once out of the oven, I got everything set up for rolling the crescents in the cinnamon sugar.

I ended up adding a bit more cinnamon to the confectioner’s sugar, really just because I love cinnamon.  It didn’t over power the sugar at all, so feel free to adjust the combination to taste. ?

I experimented a bit with how long to wait before rolling the cookies in the cinnamon/sugar. In the end, I found it best to take the cookies from the cookie sheet right out of the oven rather than letting them cool.  even a bit.  In my opinion, this gave the best result for rolling and melting the cinnamon/sugar on the cookies. Be careful not to burn your fingers!

I continued to roll, cut, shape, bake, and roll the crescents in the cinnamon sugar. After all the crescents were baked and rolled, I ended up with 57 cookies. The amount will vary of course, but the recipe says it makes 3 – 4 dozen. It really just depends on how thick your pencils are and how long you cut your crescents.

The finished Almond Cinnamon Crescents are beautiful and tasty sweet! The butter and almond cookie works perfectly with the cinnamon sugar. Almond Cinnamon Crescents are a fancy cookie you can serve with coffee or tea with friends, or right out of the cookie jar for the kids. They are a wonderful sweet treat for everyone!

XXOO,

Janet

 

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