SERVES: 48 COOK TIME: 20 minutes TOTAL TIME: 35 minutes
1 cup butter or margarine, softened
1⁄3 cup sugar
1 teaspoon almond extract
1 can Solo Almond Cake and Pastry Filling
2 cup all-purpose flour
To make this Almond Crescents recipe, beat butter and sugar in large bowl with electric mixer until light and fluffy.
Beat in almond extract and almond filling until blended.
Stir in flour with wooden spoon to make stiff dough.
Cover and refrigerate at least 4 hours or until dough is no longer sticky.
Preheat oven to 325° F. Dust hands with flour.
Shape teaspoonfuls of dough into small tapered crescents about 2 1/2 inches apart.
Bake 15 to 20 minutes or until cookies are firm and lightly browned. Cool on baking sheets on wire racks 1 minute.
Remove Almond Crescents from baking sheets and cool on racks. Dust or dredge with confectioners sugar while cookies are still warm.
Cool the Almond Crescents completely.
Store Almond Crescents in airtight containers.