If you like the flavor of almond then you will love these delicate, moist chewy cookies. They’re super easy to make, but the dough needs to chill in the fridge for a few hours. So, I hope you’re not in a hurry for your cookies. I promise, these are definitely worth the wait.
This recipe makes 2 dozen cookies.
1/2 cup butter, softened
1/4 cup brown sugar
1 tsp almond extract
6 oz. Almond cake & pastry filling (available in the pie filling section)
1 cup all-purpose flour
In a large bowl whisk the butter and sugar until light and creamy.
Add the almond extract and almond filling, using a wooden spoon to combine.
Stir in the flour.
Cover and refrigerate for about 2 hours.
Once dough is completely chilled preheat the oven to 325 degrees.
Shape a teaspoonful of the dough into a crescent shape.
Place on an ungreased baking sheet (I use a silpat).
Bake for about 15 minutes or until the cookies are light golden in color.
Remove from oven and allow to set on baking sheet for a minute or two before removing to cooling rack.
While cookies are still warm sprinkle lightly with confectioner’s sugar.