1 cup butter or margarine
1/2 cup granulated sugar
1 egg
1/4 teaspoon almond extract
2 1/4 cups all-purpose flour
3/4 cup ground almonds, hazelnuts, or pecans
Sifted powdered sugar
Directions: one line for each direction. When saved the lines will be numbered.
In a large mixing bowl beat the butter or margarine with an electric mixer on medium to high speed for 30 seconds. Add the sugar; beat until combined. Beat in the egg and almond extract. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour and the ground nuts with a wooden spoon. Do not chill dough.
Pack dough into a cookie press fitted with a 1/2-inch-wide round or star tip. Force dough through the cookie press 1 inch apart onto ungreased cookie sheets forming crescent shapes.
Bake in a preheated 375 degree oven for 6 to 8 minutes, or until edges are firm and bottoms are lightly Remove cookies from pans and cool on a rack. Sprinkle cookies with powdered sugar.
This recipe yields about 70 cookies.
Comments: These crisp little cookies, reminiscent of Chinese almond cookies, will taste great in any shape your cookie press makes, but be sure to choose a tip with at least a 1/2-inch opening. Otherwise, the ground nuts might get caught in the opening.
