So many memories of sitting in my Oma’s kitchen in her (at the time) fashionable green plastic chairs and rolling cookie dough on the white and green speckled table. She was always so patient as my sister and I played with the dough and made all sorts of shapes. Oma made so many wonderful and delicious cakes and dishes, but these cookies stand out among my favorites. The vanilla-almond scent is so inviting as they bake.
Recipe reprinted with permission from "Cook, Pray, Eat Kosher: The Essential Kosher Cookbook for the Jewish Soul," by Mia Adler-Ozair, Feldheim, November 2015
- Cook Time
- Prep Time
- 1 cup butter, room temperature
- 2/3 cup sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon almond extract
- 2-1/2 cups flour
- 1 cup ground almonds
- 1/4 cup sifted powdered sugar
1. Preheat oven to 350°F.
2. Cream butter and sugar together until light and fluffy, add extracts and mix.
3. Add flour and almonds, mix thoroughly.
4. Take generous tablespoons of dough and roll each into a ball, about one inch in diameter, and then shape into crescents.
5. Place onto parchment-lined baking sheet and bake for 15 to 20 minutes until light-golden-brown.
6. Cool cookies on wire racks and dust with powdered sugar.