|Rose's Crescents dipped in cinnamon sugar|
I don't think I've ever made cookie dough this fast. Everything goes in the food processor and the butter can be used cold. Let the dough firm up in the fridge for a couple hours, or do as I did and put it in the freezer for 15-20 minutes.
Once I shaped the cookie dough into little crescents, I compared them against the photo in the book and had my doubts they'd turn out. Mine looked so skinny.
After a quick dip in cinnamon sugar, they were ready. The aroma of the butter and the cinnamon sugar was just too strong to resist, so I ate
- I served these cookies along side a plate of Cinnamon Rolls and a nice cup of Moroccan-style tea. My husband and his friend enjoyed them a lot. The rating for these cookies: 8 out of 10. Hubby found them a bit too sweet, but that was my fault because I dipped the cinnamon sugar 2 to 3 times because it kept "melting" onto the cookie. I should have let the cookies cool a little longer. I guess I couldn't wait :o)
- I really liked these cookies a lot. The food processor almost makes this child's play. They're so simple but pack a lot of flavor from the toasted almonds. The texture is wonderful too; they just melt in your mouth. Next time, I'll add some orange zest to the dough.
- Changes: used whole toasted unblanched almonds instead of sliced blanced almonds. Added a little vanilla to the dough.
- Each cookie weighs 10 grams (pre-baking).
- You can find the recipe for this cookie in Rose's Christmas Cookies.