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BUTTER ALMOND CLASSIC COOKIES




Source of Recipe


I Can't Believe It's Not Butter! ®


List of Ingredients




1 cup I Can't Believe It's Not Butter!® Spread
1/2 cup confectioners sugar
3/4 tsp. almond extract
1-3/4 cups all-purpose flour
1/2 cup finely chopped almonds


Recipe



In large bowl, with electric mixer, beat I Can't Believe It's Not Butter!® Spread and sugar until light and fluffy, about 5 minutes. Beat in almond extract, then flour until blended. Beat in almonds. Turn dough onto plastic wrap and shape into a flat circle. Cover and refrigerate at least 1 hour.

Preheat oven to 350°. Divide dough into 8 pie-shaped wedges. On lightly floured surface, with lightly floured hands, roll each wedge into 1/2-inch-thick log. Cut each log into cookies, each about 2 to 3 inches long. Shape each cookie into crescent and arrange on ungreased baking sheets.

Bake 15 minutes or until edges are lightly golden. On wire rack, let stand 2 minutes; remove from sheets and cool completely. Before serving, sprinkle cookies with additional confectioners sugar.
Makes: 40 cookies