Ingredients
Equipment
Method
- In a large mixing bowl, beat the cold, cubed butter and 2/3 cup powdered sugar together with an electric mixer until light and fluffy.
- In a separate bowl, whisk together the all-purpose flour, almond flour, and salt.
- Gradually add the dry ingredients to the butter mixture, mixing on low speed until a crumbly dough begins to form. Add the vanilla extract and mix just until combined.
- Form the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour.
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Take a tablespoon of chilled dough and roll it into a small log about 3 inches long, tapering the ends slightly. Gently curve the log into a crescent shape and place it on the prepared baking sheet.
- Bake for 12-15 minutes, or until the edges are just beginning to turn a very light golden brown.
- Let the cookies cool on the baking sheet for 2-3 minutes. Gently roll each warm cookie in a bowl with 1 cup of powdered sugar to coat. Place on a wire rack to cool completely.
Nutrition
Notes
Do Not Overbake: These cookies should be pale with only the slightest hint of golden on the edges for the perfect melt-in-your-mouth texture.
Chill Time is Crucial: Do not skip refrigerating the dough. This step is essential to prevent the cookies from spreading too much in the oven.
Chill Time is Crucial: Do not skip refrigerating the dough. This step is essential to prevent the cookies from spreading too much in the oven.