Ingredients Jump to Instructions ↓

  1. 1 1/4 cups (about 1/3 tub) NESTLÉ® TOLL HOUSE® Refrigerated Sugar Cookie Tub Dough , slightly softened

  2. 1/3 cup plus 1 tablespoon all-purpose flour

  3. 1/2 cup sliced almonds

  4. 1/4 teaspoon almond extract Powdered sugar for dusting

Instructions Jump to Ingredients ↑

  1. PREHEAT oven to 325º F. COMBINE cookie dough and flour in medium mixing bowl. Stir almonds and almond extract into cookie dough. Roll dough into 18, 1 1/4-inch balls; shape each ball into a 1 1/2-inch crescent. Place 2 inches apart on ungreased baking sheets. BAKE for 18 to 20 minutes or until light golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Dust with powdered sugar if desired. TIPS: • Dough can be made in advance, shaped into cookies and refrigerated until ready for baking. • Almond Crescents can be dipped in melted NESTLE® TOLL HOUSE® Semi- Sweet Chocolate Morsels if desired as a finishing touch. • Create three types of Christmas cookies from just one tub of NESTLÉ® TOLL HOUSE® Refrigerated Sugar Cookie Tub Dough. Make this recipe along with two other 12 Days of Christmas Cookies recipes. • Recipe can easily be doubled or tripled for a larger batch. Click here for tips on melting NESTLÉ® TOLL HOUSE® products


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