1. Beat butter and sugar in large bowl with electric mixer until light and fluffy. 2. Beat in almond extract and almond filling until well blended. Make sure you use almond filling and not almond paste. 3. Stir in flour with wooden spoon to make a stiff dough. 4. Cover and refrigerate for 4 hours or until dough is no longer sticky. 5. Preheat oven to 325°. 6. Dust hands with flour and shape teaspoonfuls of dough into small cresent shapes about 2-1/2" long. Place on ungreased baking sheets about 1-1/2" apart. 7. Bake 15 to 20 minutes or until cookies are firm and lightly browned. Cool on baking sheets about 1 minute. Remove from baking sheet and cool on a rack. 8. Dust with confectioners sugar while cookies are still warm. 9. Time to prepare includes refrigerator time. ---------------------------------------------------------------------------
Nutrition
Ingredients
