Almond Crescent Cookie Recipe-one of my favorites!

**Michelle** · 12-05-2001, 02:10 PM

1 3/4 c. (3 1/2 sticks) butter
1/2 c. granulated sugar
1 tsp. vanilla
4 c. all-purpose flour
1 c. chopped blanched almonds

Glaze:
1/2 c. semisweet chocolate chips
1 tbsp. butter

Preheat oven to 350 degrees. In a large bowl, beat butter, sugar, and vanilla until light and fluffy. Mix in flour and nuts and knead until smooth, about 5 minutes. Refrigerate for several hours. Using a teaspoon of dough at a time, roll in the palm of your hand to the size of a finger (about 2 1/2 inches long); shape into a crescent. Space crescents about 1 inch apart on ungreased cookie sheets and bake for 8 minutes. Cool on racks.

To make the glaze, gently melt chocolate and butter together in a double boiler over low heat. Let cool slightly. Dip one end of each crescent into the chocolate mixture until well-coated. Store, in between layers of waxed paper, in a covered tin.

Yield: about 5 dozen