1 1/2 cups unsalted butter
3/4 cup confectioners’ sugar
3/4 teaspoon salt
1 1/2 cups finely ground almonds (I used 1/2 pecan 1/2 almond)
4 1/2 teaspoons vanilla extract
3 cups sifted all-purpose flour
1/3 cup confectioners’ sugar for rolling
- Preheat oven to 325 degrees F (165 degrees C).
- Cream butter or margarine in a bowl, gradually add confectioners’ sugar and salt. Beat until light and fluffy. Add almonds and vanilla. Blend in flour gradually and mix well.
- Shape into balls (or crescents) using about 1 teaspoon for each cookie. Place on ungreased cookie sheets, and bake for 15-20 min. Do not brown. Cool slightly, then roll in the extra confectioners’ sugar.
Now, this recipe is for up to 80 cookies. If you are not in the mood to make that many… just click here and the recipe adjuster will help you out!