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.