Email to sweet sara      

Recipe Categories: swtsara's HOME PAGEABM APPETIZERS BBQ BEVERAGES BISCUITS BISCUITSandROLLS BLM BREAD BREAKFAST CAKESandPIES CANDY CANNING CASSEROLES CHINESE COMPLETEMEALS CONDIMENTS COOKIES copycat CRACKERS CROCKPOT DAIRY DEPRESSIONERA DESSERTS DIPS Dough DOUGHNUTS EGGS ETHNIC FINGERFOOD FISHandSEAFOOD FROZENTREATS FRUIT HALLOWEEN HUMOR IMPOSSIBLE INDIAN ITALIAN JAMSandJELLIES JAR JELLO MAKEAHEAD MakeAMix MAKEYOUROWN MEATS MENU MEXICAN Muffins NONFOOD OLDRECIPES PASTA PASTRIES PIECRUSTS PIES PIZZA POTATOES POULTRY QUICHE QUICKBREAD RICE SALADandDRESSING SANDWICHES SAUCES SAYINGS SIDES SNACKS SOUPSandSTEWS TIPSIDEAS VEGETABLES VEGETARIAN VOLUMECOOKING

Snow-Covered Almond Crescents




Source of Recipe


email


Recipe Introduction


About 5 dozen cookies or 30 servings, 2 cookies each




List of Ingredients




1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3/4 cup (1-1/2 sticks) butter, softened
1 cup granulated sugar
2 tsp. vanilla
1/2 tsp. almond extract
2-1/4 cups flour
1/2 tsp. baking soda
1 cup finely chopped PLANTERS Slivered Almonds
3/4 cup powdered sugar


Recipe



BEAT cream cheese, butter, granulated sugar, vanilla and almond
extract in
large bowl with electric mixer on medium speed until well blended.
Add flour
and baking soda; mix well. Stir in almonds; cover. Refrigerate 30
min.
PREHEAT oven to 350°F. Shape 1-inch balls of dough into crescent
shapes;
place, 2 inches apart, on baking sheets. Flatten slightly.
BAKE 10 to 12 min. or until lightly browned. Cool slightly on wire
racks.
Sprinkle with powdered sugar; cool completely.