Martha Stewart's Fall Leaf Tuile Cookies
INGREDIENTS:
1/2 lb (2 sticks) unsalted butter
2/3 c Sifted confectioners' sugar,
Plus more for rolling
1 ts Vanilla extract
1/2 ts Almond extract
1 c Coarsely chopped almonds
2 1/3 c Sifted all-purpose flour
1/2 lb (2 sticks) unsalted butter
2/3 c Sifted confectioners' sugar,
Plus more for rolling
1 ts Vanilla extract
1/2 ts Almond extract
1 c Coarsely chopped almonds
2 1/3 c Sifted all-purpose flour
1. Heat oven to 350 and line baking sheets with parchment paper. Cream together butter and 2/3 cup sugar until fluffy. Beat in extracts, then add almonds. Stir in flour and beat until well mixed.
2. Divide dough in half and roll each half into a log 1 inch in diameter. Cut each log into 3/4-inch pieces, and roll each piece into a cylinder 2 inches long. Place cylinders 1 to 2 inches apart on baking sheets, and form into crescents.
3. Bake for 15 to 20 minutes, or until lightly golden. Let crescents cool, then roll in additional sugar.
Makes 5 dozen crescents.
2. Divide dough in half and roll each half into a log 1 inch in diameter. Cut each log into 3/4-inch pieces, and roll each piece into a cylinder 2 inches long. Place cylinders 1 to 2 inches apart on baking sheets, and form into crescents.
3. Bake for 15 to 20 minutes, or until lightly golden. Let crescents cool, then roll in additional sugar.
Makes 5 dozen crescents.