Best Croatian Almond Crescent Cookies Recipes

CROATIAN ALMOND COOKIES RECIPE - (5/5)

Steps:

• 1. In a large mixing bowl, sprinkle the active dry yeast the whipping cream. Let the yeast mixture stand at room temperature till the active dry yeast is dissolved in the cream. 2. Add shortening, butter, egg yolk and salt to the yeast in the large mixing bowl. Stir till smooth. Add the flour, beating till well combined. Form the dough into a ball. Place in the mixing bowl. Cover and chill the dough for 1 to 3 hours or till dough is firm and easy to handle. 3. Sprinkle the rolling surface with some granulated or powdered sugar. Divide dough in half. Roll half of the dough at a time to Ys-inch thickness on the sugared surface. Cut into 2- to 2 1/2-inch squares. Place a teaspoon of almond filling or jam in the center of each. 4. Starting at one comer, roll up the dough firmly toward the opposite comer, shaping into a crescent. Or bring up comers and gently pinch together, forming a pillow shape. Place filled and shaped dough on a greased cookie sheet. Repeat with remaining dough and filling. . 5. Bake in a 350°F oven for 8 to 10 minutes or till lightly browned. Remove from cookie sheet and cool on wire rack. Just before serving, sprinkle with powdered sugar or drizzle with Powdered Sugar Icing. Makes about 48 cookies. Powdered Sugar Icing: In a mixing bowl, combine 1 cup sifted powdered sugar, 1/4 teaspoon vanilla and 1 tablespoon milk. Stir in additional milk, 1 teaspoon at a time, make a drizzling consistency.

ALMOND CRESCENT COOKIES

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Beat butter and confectioners' sugar in a bowl using an electric mixer until smooth and creamy. Add vanilla extract, almond extract, and salt; mix briefly to incorporate. Gradually stir 3/4 cup plus 2 tablespoons flour into the creamed butter, add almonds, and mix until dough is just combined.
• Shape dough into tiny crescents; place on an ungreased baking sheet about 2 inches apart.
• Bake cookies in preheated oven until edges are golden, about 15 minutes. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
• Roll cookies in sifted confectioners' sugar when cooled.