Ingredients
1 2/3
cups Gold Medal™ all-purpose flour
2/3
cup almond meal
1/4
teaspoon kosher (coarse) salt
1
cup butter, softened
1/3
cup granulated sugar
1
cup powdered sugar
Preparation
Heat oven to 350°F. Line 2 large cookie sheets with cooking parchment paper.
In small bowl, mix flour, almond meal and salt, stirring well with wire whisk. In large bowl, beat butter and granulated sugar with electric mixer on medium speed until light and fluffy, about 4 minutes. Gradually add flour mixture to butter mixture, beating until blended. Refrigerate 10 minutes.
Shape dough into 40 (2-inch) logs; bend logs to form crescent shape. Place crescents 2 inches apart on cookie sheets. Bake 12 minutes or until edges are light golden brown. Remove from cookie sheets to cooling racks; sprinkle cookies with powdered sugar.
