These almond crescent cookies are the best! They’re one of my favorite Christmas cookie recipes because they’re so easy to make. Plus, they’re completely vegan and dairy free. Makes
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It’s almost time to start thinking about holiday baking. I mean kids are back in school and Halloween is just around the corner, so that means Christmas decorations are probably going to be in stores next week, right?
Totally ridiculous, I know, but in the world of food blogging, we need to prepare well in advance. So we’re already thinking about holiday cookies and snow.
To be fair, I’d probably be thinking about that anyway, even if I wasn’t a food blogger.
Why I love these almond crescent cookies
This recipe for almond crescents comes from Dorie Greenspan’s newest cookbook, Dorie’s Cookies. They remind me a little of lemon butter cookies, both in flavor and ingredients, except almond.
It’s a super easy recipe. There are no leavening agents – and no eggs – so there’s more room for error.
In fact, these cookies are the reason I tried making my own almond flour the other day. If you’re wondering about almond flour, or debating if it’s worth making your own, be sure to check out that post.
As for the almond extract – a lot of people don’t love the flavor of it. If you don’t, feel free to substitute some vanilla or use a lesser amount. It would be totally fine, and won’t impact the flavor in a negative way.
Of course, I can’t eat all of these cookies myself, not even if our entire family helps out, so I tasted one and sent the rest with Marc to work the next day. And, not one single cookie came home.
I was a little disappointed in, but it’s probably better for my waistline if I’m making cookies from now until December. Needless to say, they were pretty great cookies.
More dairy free cookie recipes:
- Soft sugar cookies
- Double chocolate chip cookies
- Fruitcake cookies
- Pumpkin cookies
- Sprinkle cookies
- No bake chocolate oatmeal cookies
These almond crescent cookies are the best! They’re one of my favorite Christmas cookie recipes because they’re so easy to make. Plus, they’re completely vegan and dairy free.
- 1 cup butter-flavored vegetable shortening (or unsalted butter)
- ½ cup (100 grams) sugar
- ½ teaspoon fine sea salt
- 1½ teaspoons pure vanilla extract
- ¼ to ½ teaspoon pure almond extract,
- to taste (optional)
- 1¾ cups (238 grams) all-purpose flour
- 1⅓ cups (133 grams) almond flour Granulated or confectioners’ sugar, for coating
- Position the racks to divide the oven into thirds and preheat it to 350 degrees F. Line two baking sheets with parchment paper or silicone baking mats.
- Working with a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter, sugar and salt together on medium speed until smooth, about 3 minutes. Beat in the vanilla and the almond extract, if you’re using it, then scrape down the sides and bottom of the bowl. With the machine off, add the all-purpose flour all at once and then pulse the mixer to start blending. Mix on low speed until the flour is almost incorporated, then add the almond flour and mix only until it disappears into the mixture and the dough comes together.
- Using a medium cookie scoop, scoop out walnut-size nuggets of dough or use a tablespoon. Work each piece into a compact ball between your palms and then roll it on the counter into a rope about 4 inches long. Bend the rope into a crescent, pinch the ends lightly and place on the baking sheets, leaving about 2 inches between the crescents.
- Bake for 19 to 21 minutes, rotating the sheets top to bottom and front to back after 10 minutes, or until the cookies are golden at their tips, pale everywhere else and set, but too fragile to lift without breaking. Transfer the baking sheets to racks and let the cookies rest for 5 minutes before you give them the sugar treatment.
- Put the sugar in a small bowl and, one by one, dredge the cookies in sugar to coat and place on racks to cool.
The dough can be kept, covered, in the refrigerator for up to 2 days, or wrapped airtight and frozen for up to 2 months. If you decide to freeze the dough, I think you’ll find it more convenient to shape it first and freeze the crescents; let the crescents come to cool room temperature before baking them. If you omit the sugar coating, the baked cookies can be wrapped and frozen for up to 2 months. The baked cookies will keep for about 3 days; give them a fresh dusting of confectioners’ sugar before serving.
- Calories: 0
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
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