Lost Recipe for Almond (or Butter) Crescent cookies
I hope someone can help! I had this Butter Crescent cookie recipe I made every Christmas, but lost the recipe when I moved. I got it from a magazine (Good Houskeeping or Better Holmes, maybe) but it was a rectangular heavy paper insert that you detached from the magazine. The entire pull out was narrow and rectangular and contained I believe 3 other recipes. I think it was put out by Land O Lakes or Kellers (definately a brand-name recipe collection), because in each recipe, butter was a star ingredient. All I remember was that the dough required ground blanched almonds and 1 c of butter. I cant remember how much flour, etc and I dont think there was vanilla. You would chill the dough, shape pieces into crescents and roll in cinnamon and sugar when baked. I have looked at several "crescent" recipes, but they arent quite right. I make at least 10-12 kinds of cookies at Christmas which is why I hadnt commited this one to memory...I wish I had!! They were sooooo delicious. Does anyone know this one??
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10 Comments:
I know the food you're talking about but I've never had the recipe. They sell them nearby me at a bakery and call them almond boomerangs? Maybe try looking for it with this name? I wish I could help because I feel your pain :(
Good luck cookie!
hungrychristel at 2:21PM on 11/18/08
I made these last Christmas because they are my absolute favorite!
Have you looked in the Better Homes and Gardens red and white checked cookbook? Or the Joy of Cooking? The recipe I had was from one of those two and included the blanched almonds and large amount of butter. Could be a decent lead!
decemberain27 at 3:00PM on 11/18/08
My mom makes these every year. I'll call her tonight and see if she has it.
bodaciousgirl at 3:27PM on 11/18/08
Wait: try these:
Almond Crescent Cookies Recipe
Ingredients
* 1 cup of butter, room temperature
* 2/3 cup of sugar
* 1 teaspoon of vanilla extract
* 1 teaspoon of almond extract
* 2 1/2 cups of flour
* 1 cup of almond flour (can substitute ground almonds*)
* 1/4 cup of powdered sugar for sprinkling
*You can use slivered, blanched almonds and grind them up, but you will have a very crumbly, hard to work with dough. It’ll still taste good though.
1 Cream the butter and the sugar together until light and fluffy. Add the extracts and mix.
2 Add the flour and almond flour. Mix thoroughly.
3 Take generous tablespoons of the dough (it will be slightly crumbly) and roll it into a small ball, about an inch in diameter, and then shape into a crescent shape. Place onto parchment paper and bake at 350°F for 15-20 minutes or until a light golden brown.
4 Dust with powdered sugar.
For added decadence let the cookies cool and dip one end of them into some melted chocolate, then let the chocolate harden.
Makes 2 1/2 dozen cookies.
bodaciousgirl at 3:30PM on 11/18/08
Try the Tartelette blog - she has a very similar recipe featured right now!
PeanutButter at 11:03PM on 11/18/08
Here is the recipe I've been making for years. I can't remember where I got it from. There is vanilla in it and no cinnamon.
Vanilla crescent cookies:
1c butter, softened
1/3c sugar
1 tsp vanilla extract
1/2 tsp almond extract
1 3/4c flour
pinch salt
1/2c ground blanched almonds
1 pack Oetker vanilla sugar (I buy this at cost plus or its available on-line)
1/2c powdered sugar
Preheat oven to 325.
Cream butter and gradually add sugar. Add in the vanilla and almond extract and blend well. In another bowl sift together flour, salt, and ground almonds. Gradually add flour mixture to butter mixture. Mix until just blended. Divide the dough in half and shape into 2 cylinders. Refrigerate for 1 hour. On a plate mix the vanilla sugar with the powdered sugar. Cut 1" slices and shape into a crescent. Bake 7-10 min. (The cookies don't brown around the edges) While the cookies are still warm roll in the mixed sugars (but be careful because they are VERY fragile)
bemily at 11:58PM on 11/18/08
Thanks to all for the quick answers!
bemily, your recipe looks the most familiar so I will definately try it this Christmas. My lost cookies were rolled in a mix of granulated sugar and cinnamon once baked, so I will try that with your recipe.
Out of all the recipes you collect over the years, why is it the ones you love that you lose? (and why when you find them in a national magazine do they then disappear off the face of the earth?) I had this one for approx 14 years. I have to blame my recipe organizational skills. I have a book of ones I've clipped out, printed out, etc, but I also keep some stuffed in other recipe books!
cookiegrl13 at 10:09AM on 11/19/08
I make a recipe called Almond Crescent Cookies that was sent to me in a recipe exchange. It wouldn't be Christmas without them in my house. I've been baking them since the early 70's. Unfortunately, my recipe box is packed away. My recipe has ground almonds, a lot of butter, vanilla extract and just a tiny bit of flour. You need to butter your hands to shape them. The cookies rise very little and melt in your mouth from all the butter. My recipe says to roll them in super fine sugar. I think cinnamon would detract from the delicious almond flavour. If you think these may be what you are looking for, let me know and I'll try to find the recipe in time for Christmas.
PerkyMac at 10:59AM on 11/19/08
I would be much obliged PerkyMac...Thank you!
cookiegrl13 at 3:02PM on 11/19/08
THIS IS THE RECIPE!! I've got it! These are my absolute favorite xmas cookies to make, and no other almond cookie really has this flavor... they melt in your mouth and are rolled in cinnamon powdered sugar. The other recipes are kind of close, but this one will bring you back! I've made these every xmas since the mid 70's, and mom used to get BH&G and GH, so one of them probably deserves a shout out. I wrote this recipe on the back cover of my cookbook.
CHRISTMAS ALMOND CRESCENTS
(Bake at 350 for approx. 12 mins. Makes 4-5 dozen)
1 cup soft butter/margarine
1/4 - 1/2 cup powdered sugar (not granulated sugar)
1/2 tsp salt
1 tsp almond extract
2 cups sifted flour
1-2 cups finely chopped almonds (blanched)
1-2 cups powdered sugar and 1-4 tsp cinnamon (set aside in a bag)
Blend sugar and margarine until creamy. Add all other ingredients and mix. Form large ball of dough. Refrigerate 2 hrs (until easy to handle). Roll out chunks of dough like pencils/pretzel rods (using hands). Cut into 3-4 inch long strips, curve into a crescent shape, and place on an ungreased cookie sheet. Watch the time carefully - cook until lightly browned. While still warm, gently roll in powdered sugar/cinnamon mixture. The sugar/cinnamon will melt a little, and be moist. After the cookies cool, dip/roll them again in the sugar/cinnamon, and they will be 'powdery.' Include a baggie of the sugar mixture when you give cookies to others so they can be dipped again before serving!
lolafalahna at 11:15PM on 12/22/08