Almond Crescent Cookies are an easy and delicious crescent cookie, or also known as a moon cookie. These are a flaky and fluffy almond flavored cookie that is dusted with powdered sugar.
Course Desserts
Cuisine American
Keyword almond christmas cookies, almond cookies, almond crescent cookies, almond crescent cookies recipe, almond crescents, christmas cookie recipe, crescent cookies, crescent cookies recipe, holiday cookie, italian almond crescent cookies, moon cookies
Preheat the oven to 400 degrees. Then you will prep your cookie sheets by spraying cooking spray or using silicone non-stick mats.
Then in a bowl you will add your flour, salt, baking powder and mix to combine and set aside.
In a stand mixer or a hand mixer you will cream your shortening with your granulated sugar. Mix for 2-3 minutes to make creamy and fluffy.
Now add in the room temperature eggs, vanilla, and almond extract. Stir to combine.
Next, slowly add in the flour mixture, a little at a time. Once fully combined you will begin shaping cookies.
Use a cookie scoop, and then shape into a crescent or moon shape. I did 3.5" logs for my cookies. Depending on your size the cook time will vary.
Place on cookie sheet, and leave space between each one.
Bake 7-10 or until lightly golden and begin to lightly crackle on top. Remove and let cool completely on a cooling rack.
Once the crescent cookies are cooled, dust with powdered sugar and serve.
Notes
Storage - You can store these cookies in an airtight container for 4-5 days on the counter. They are best fresh and eaten within the first couple of days. Freezer - You can freeze for 3-4 months. Store in a freeze bag or container. Decorating Cookies - Dip in chocolate, drizzle with red and green chocolate, sprinkles, crushed candy cane, etc. There are so many ways to dress up cookies if you want. Double Recipe - You can double this crescent moon cookie recipe. Just mix the same, and batch cook the cookies.