Mawwiage is what bwings us towgethew

That is a Princess Bride quote for those who think my spell check is not working…

It’s been too long since my last post… I’ve been busy as usual. My brother and his longtime love got married this past weekend at a fabulous little boutique hotel, The Water Street Hotel in Apalachicola, FL. I spent almost a week up in Tallahassee with the family before the wedding, a nice relaxing vacation for me. It was a real treat for me to be a guest at a wedding and not photographing it like we do every weekend. I did make their cake, which I will share photos of soon, and Stephan did the photography. I haven’t seen the wedding pictures yet, as Stephan keeps them under wraps until he’s ready to unveil. Unfortunately, I fear that he got a picture of me doing “the ugly cry” when my bro and mom were dancing. Gosh darn it!

These cookies really have nothing to do with the post… I made them a few weeks ago and have yet to blog them. I purchased a big ass bag of almonds at Costco and will be including almonds in everything I cook for the next few months. I love almonds, so that will be just fine for me! These cookies are very similar to the snowball cookies, but I think have a better flavor since they contain almonds instead of pecans. They are very easy and quick to prepare… my kind of cookie!

Almond Crescent Cookies
(adapted from The Magnolia Bakery Cookbook)
1 c (2 sticks) unsalted butter, softened
1/3 c sugar
1/2 tsp vanilla
1 tsp almond extract
1 c finely ground almonds
2 1/4 c all purpose flour
confectioners sugar for sprinkling

1. Preheat oven to 350 degrees. Line two sheet pans with parchment paper.

2. In the bowl of your electric mixer, cream the butter and sugar until fluffy, about 3 minutes. Add the vanilla extract, almond extract and the ground almonds and mix until thoroughly incorporated. Slowly mix in the flour until incorporated, but try not to overmix.

3. Make a ball with about 1-2 tbsp of the dough and roll into ovals and then form into crescents. Place onto the parchment lined sheets, leaving several inches between for expansion.

114. Bake for 12-15 minutes until very lightly browned. Cool cookies on the sheet for 1 minute and then remove to a rack to cool completely. When cooled, sprinkle liberally with confectioners sugar.

Makes about 4 dozen small or 2 dozen larger cookies.



  • Dana McCauley 9 YEARS AGO

    The Princess Bride is one of my favourite movies (and books!). Glad you had a good vacay and look forward to seeing the cake pics soon.

  • Amanda 9 YEARS AGO

    I can’t wait to see the wedding pictures and hear about this cake. It sounds like a good time was definitely had!

  • elra 9 YEARS AGO

    Oh I love these delicate and delectable Almond Crescent Cookies. I have similar recipe, but normally add Rose or Orange blossom water to it. Delicious!

  • Rebecca Weber 9 YEARS AGO

    I spent my 35th Bday drinking a bloody mary with a huge oyster at the bottom of my drink at the Oyster Bar. Love that town! great blog!

  • Irene 9 YEARS AGO

    I love these cookies! Have not made them yet because I can never grind my almonds finely enough. Congratulations to your family!

  • Holly at Tropic of Mom 9 YEARS AGO

    Have to tell you I cracked right the heck up when I saw your post title! My husband and I quote this movie all the time, including this particular line. It’s a very quotable movie.

    I love almond cookies! Almond anything, actually….

  • TreehouseChef 9 YEARS AGO

    These cookies look awesome!

  • Danica Patrick Milk Mustache 9 YEARS AGO

    Def need some milk for those cookies!

Recent Comments

  • I visited your blog after a long time today and was so thrilled to see all these new posts and the new design. As always, your food looks gorgeous.
  • The best!
  • wow great pictures! the filling sounds really interesting.. I have lots of leftover egg whites that I've been wanting to use up...I'm definitely making them! thanks for the recipe : )
  • I did have this salad when we visited the Philippines! It was certainly delicious and very fulfilling. Although this dish is more Japanese in origin, that restaurant gave it its own twist. The Filipinos really have a good palate for excellent food! Anyway, thank you for the recipe. I will surely give this a try!
  • Absolutely mind-blowing. I tried doing spoons your spoons have a rounded bowl or a flat surface. Did many break if you were trying to push it in a little to make it have a little depth.

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