Buttery, crescent-shaped holiday treats with vanilla and almond, lightly dusted with cinnamon sugar.
# Ingredients:
→ Dough
01 - 7 oz unsalted butter, softened
02 - 1/2 cup granulated sugar
03 - 1 teaspoon vanilla extract
04 - 1 large egg yolk
05 - 2 cups all-purpose flour
06 - 3 1/2 oz ground almonds
07 - 1/4 teaspoon salt
→ Topping
08 - 1/3 cup powdered sugar
09 - 1/2 teaspoon ground cinnamon (optional)
# Instructions:
01 - Preheat the oven to 350°F and line a baking sheet with parchment paper.
02 - In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
03 - Add the vanilla extract and egg yolk to the butter mixture and mix until fully combined.
04 - In a separate bowl, whisk together the all-purpose flour, ground almonds, and salt.
05 - Gradually add the dry ingredients to the wet mixture, stirring until a smooth dough forms.
06 - Divide the dough into small portions of about 1 tablespoon each. Roll each portion into a log approximately 2.4 inches long, then gently bend each log into a crescent shape. Place on the prepared baking sheet.
07 - Bake in the preheated oven for 12 to 15 minutes, or until the edges are lightly golden.
08 - Let the cookies cool slightly, then dust generously with powdered sugar mixed with cinnamon if desired.
