Buttery Almond Crescent Cookies

Instructions

1. 1

   Preheat oven to 325°F. In a large bowl, cream the softened butter and sugar until light and fluffy.

2. 2

   In a separate bowl, combine the all-purpose flour, finely ground almonds, and salt. Gradually add the dry ingredients to the creamed mixture, mixing until well blended. Cover the dough and refrigerate for 1 hour to firm up.

3. 3

   Divide the chilled dough into four equal portions. Roll each portion into a long rope, about 1/4-inch in diameter. Cut the ropes into 2-inch lengths and shape each piece into a crescent. Place the crescent cookies 2 inches apart on lightly greased baking sheets.

4. 4

   Bake the cookies for 14-16 minutes, or until set. Allow them to cool on the baking sheets for 2 minutes, then transfer to a wire rack. In a shallow bowl, combine the confectioners' sugar and ground cinnamon. Gently roll the warm cookies in the cinnamon-sugar mixture to coat. Let the cookies cool completely on the wire rack before serving.