mitchell
Crash Test Dummy
1 cup butter
1/3 cup sugar
2/3 cup chopped almonds
1 2/3 cups flour
Powered sugar for dusting cookies
Cream the butter and sugar together until smooth. Add the flour and nuts; mixing until well blended. Chill the dough for at least 2 hours. Roll out dough on a floured surface until about 1/2 inch thick and cut into half moon shapes about 2 inches by 1 inch. Bake on an ungreased cookie sheet at 325 degrees for 15 minutes or until just beginning to brown slightly. Cool and dust with powdered sugar. (Makes approx. 2 dozen cookies)
Note: I use the above method if I am bringing them to a party or something and want the pretty edges the cookie cutter gives me. Otherwise, I cheat and use this alternative method for family and kids. When I make these to save myself some time in the future, I make a few batches at once. I roll the dough into a log shape about 2 inches in diameter. Then slice the log down the center to give me half circles. I then use a rolling pin to make an indent into the flat end a bit to make a half moon shape. Then cut into ½ inch wide pieces and bake what I need for now, then I freeze the remaining half logs on a cookie sheet until firm (approx. 30 minutes or so), cut into 2 inch pieces and freeze a dozen or so together for a quick cookie fix. Just thaw slightly and bake.
1/3 cup sugar
2/3 cup chopped almonds
1 2/3 cups flour
Powered sugar for dusting cookies
Cream the butter and sugar together until smooth. Add the flour and nuts; mixing until well blended. Chill the dough for at least 2 hours. Roll out dough on a floured surface until about 1/2 inch thick and cut into half moon shapes about 2 inches by 1 inch. Bake on an ungreased cookie sheet at 325 degrees for 15 minutes or until just beginning to brown slightly. Cool and dust with powdered sugar. (Makes approx. 2 dozen cookies)
Note: I use the above method if I am bringing them to a party or something and want the pretty edges the cookie cutter gives me. Otherwise, I cheat and use this alternative method for family and kids. When I make these to save myself some time in the future, I make a few batches at once. I roll the dough into a log shape about 2 inches in diameter. Then slice the log down the center to give me half circles. I then use a rolling pin to make an indent into the flat end a bit to make a half moon shape. Then cut into ½ inch wide pieces and bake what I need for now, then I freeze the remaining half logs on a cookie sheet until firm (approx. 30 minutes or so), cut into 2 inch pieces and freeze a dozen or so together for a quick cookie fix. Just thaw slightly and bake.