Almond or Hazelnut Crescent Cookies

Name: Almond or Hazelnut Crescent Cookies
Yield: Makes about 4 dozen cookies
Ingredients: 2 cups, hazelnuts, toasted, or a scant 1 3/4 cups whole blanched almonds (toasted or not); 2 cups, bleached all-purpose flour; 3/4 teaspoon, table salt; 1/2 pound, unsalted butter (2 sticks), softened; 1/3 cup, superfine sugar; 1 1/2 teaspoons, vanilla extract; 1/2 teaspoon, almond extract, if using almonds; 1 1/2 cups, confectioners' sugar for rolling cooled cookies

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Appears in Cook's Illustrated November/December 1998

Desserts or Baked Goods

Make Ahead

Superfine sugar and a combination of finely chopped and ground nuts yield tender, delicate, nutty cookies.

SERVESMakes about 4 dozen cookies

TIME1¼ hours, plus 30 minutes cooling

WHY THIS RECIPE WORKS

For a nut crescent cookie recipe with a melt-in-your-mouth quality, we tried three kinds of sugar in the batter: granulated, confectioners', and superfine. The last resulted in just what we wanted: cookies that melted in our mouths. In dete...

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