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almond shortbread cookie crescents dipped in milk chocolate

Almond Shortbread Crescent Cookies: A Christmas Recipe

Amber Bondar
Almond shortbread crescent cookies are a classic Christmas baking tradition. This recipe uses chopped whole almonds to create a textural crunch in the rich buttery cookie. The almond flavored cookies are delicious on their own or can be dipped in chocolate to make extra fancy for the holidays. Best of all the cookies can be frozen for up to three months making them great for Christmas bakers.
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Prep Time 20 minutes
Cook Time 20 minutes
Course Dessert
Cuisine American, Canadian
Servings 24
Calories 260 kcal

Equipment

  • Stand Mixer Or electric mixer
  • mixing bowl
  • measuring cup
  • Teaspoon
  • parchment paper
  • Cookie Sheet

Ingredients
  

  • 1¼ Cup Butter I used salted
  • ½ Cup Brown Sugar Lightly Packed
  • 1 Lrg Egg Yolk
  • 1 Tsp Almond Extract
  • 2½ Cups All-Purpose Flour
  • 1 Cup Whole Almonds Chopped
  • 2 Cup Milk Chocolate Chips *Optional-Callebaut Belgian Milk Chocolate

Instructions
 

  • Preheat oven to 300℉
  • In the electric mixing bowl add the butter and whip on high until light and pale yellow.
    1¼ Cup Butter
  • Blend in the brown sugar, egg yolk and almond extract.
    ½ Cup Brown Sugar, 1 Lrg Egg Yolk, 1 Tsp Almond Extract
  • Slowly add in the flour mixing well as added.
    2½ Cups All-Purpose Flour
  • Fold the chopped nuts into the dough.
    1 Cup Whole Almonds
  • Shape dough into walnut sized dough balls.
  • Using thumb wrap dough ball around thumb making 'C' lay on lined cookie sheet and flatten to 1/4 inch thickness.
  • Bake cookies in the oven for 18-20 minutes until they appear dry.
  • Let cool on wire rack.
  • Melt the chocolate chips in small microwaveable bowl for 30 sec intervals stirring in between each for 1½minutes total.
    2 Cup Milk Chocolate Chips
  • Remove bowl from microwave and continue to stir the chocolate until all the chips have melted.
  • Dip one end of the cooled almond crescent into the chocolate to coat half.
  • Lay on wax paper to dry. This will take a couple hours so be sure to have space set aside to do this step.
  • Freeze un-chocolated cookies in freezer safe container for up to 3 months.

Nutrition

Calories: 260kcalCarbohydrates: 25gProtein: 3gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 26mgSodium: 78mgPotassium: 110mgFiber: 1gSugar: 13gVitamin A: 296IUCalcium: 35mgIron: 1mg
Keyword Belgian Chocolate, Christmas, christmas cookies, Holiday baking, Shortbread
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