Almond Crescents
1 cup vegan margarine, softened
1/3 cup sugar
1 1/2 to 2 cups flour (try not to add too much extra flour or cookies will be tough. Dough can be soft but not sticky)
1/4 cup of ground almonds
1 tsp almond or vanilla flavoring
Powdered sugar for sprinkling
Preheat oven to 350 degrees. Cream the margarine and sugar with an electric mixer. Add the vanilla and almonds and mix. Add the flour and mix just until incorporated. Do not over-mix. Take a teaspoonful of dough and shape into crescent shapes and place on an ungreased cookie sheet. Bake at 350 degrees for 15 minutes or until they just barely start to turn light golden brown. Sprinkle with powdered sugar while still warm.
The dough was very soft, but not sticky. I was contemplating putting the dough in refrig for a while, it was that soft. But I didn't because I was too lazy and wanted to get them done with.
The result was an extremely light, crisp, melt in your mouth experience!
1 cup vegan margarine, softened
1/3 cup sugar
1 1/2 to 2 cups flour (try not to add too much extra flour or cookies will be tough. Dough can be soft but not sticky)
1/4 cup of ground almonds
1 tsp almond or vanilla flavoring
Powdered sugar for sprinkling
Preheat oven to 350 degrees. Cream the margarine and sugar with an electric mixer. Add the vanilla and almonds and mix. Add the flour and mix just until incorporated. Do not over-mix. Take a teaspoonful of dough and shape into crescent shapes and place on an ungreased cookie sheet. Bake at 350 degrees for 15 minutes or until they just barely start to turn light golden brown. Sprinkle with powdered sugar while still warm.
The dough was very soft, but not sticky. I was contemplating putting the dough in refrig for a while, it was that soft. But I didn't because I was too lazy and wanted to get them done with.
The result was an extremely light, crisp, melt in your mouth experience!
