Title: Butter Almond Classic Cookies
Categories: Cookie
Yield: 36 Cookies
| 1 | c | I CAN'T BELIEVE IT'S NOT BUTTER! Spread, Unsalted or Regular |
| 1 | c | Confectioners sugar, divided |
| 1 | ts | Almond extract |
| 2 | c | All purpose flour |
| 1 | c | Finely chopped almonds |
In a large bowl, beat I CAN'T BELIEVE IT'S NOT BUTTER! with 1/2 cup sugar
until light and fluffy. Add almond extract. Sift flour and gradually add to
mixture. Add almonds and mix together until a dough forms. Shape dough into
a ball, seal in plastic wrap and refrigerate at least 1 hour. Heat oven to
350'F. Divide dough into 8 pieces. Lightly flour hands and work surface.
Share each piece into a 1/2" thick roll. Cut each roll into 2" pieces.
Arrange on ungreased cookie sheets and shape each into a crescent, tapering
the ends by gently pinching them. Bake 18-20 minutes or until very lightly
brown. Cool cookies; dust with sifted remaining sugar. Store in airtight
container.