by Gloria Kobrin, Kosher Cookbook
The crescent shape of these cookies makes them look very elegant on your dessert platter. They are so light, they melt in your mouth; except for that little bit of powdered sugar that melts on your hands.
2/3 cup ground blanched almonds
1 cup non–dairy margarine, softened
1/3 cup sugar
1 2/3 cup flour
1/8 teaspoon salt
1 cup confectioner’s sugar
Preheat oven to 350 F. Line cookie sheets with parchment.
Cream margarine and white sugar in the mixer. Add almonds, flour and salt. Beat on medium speed until all ingredients are well blended.
Pinch off a small amount of dough. Gently, roll the dough between your palms to form the shape of a log. Place the log on the parchment and bend it into a crescent (half moon). Repeat process until all the
dough has been shaped. Place cookies about one inch apart. They will spread during baking. Bake cookies about 15 minutes or until the edges have browned slightly. Remove cookies carefully from the cookie sheet with a spatula. Place them on racks to cool completely.
Dust cookies with Confectioner's sugar before arranging in serving dish.
To Freeze: Arrange cookies in single layers with waxed paper between them in freezer container. Remember – the cookies are fragile. Defrost them 30 minutes before sugaring them.
* electric blender
* 2 large cookie sheets
* baking parchment
* 2 cooling racks