Almond Crescent Cookies

Step 1

In a large bowl, beat the 1 cup softened butter and 1/2 cup granulated sugar with an electric mixer until light and fluffy, about 3 minutes.

Step 2

Add the 1 egg and 1 teaspoon vanilla extract, beating until combined. Scrape down the sides of the bowl.

Step 3

Gradually add the 2 cups flour, mixing on low until a soft dough forms. Wrap the dough in plastic wrap and refrigerate for 30 minutes.

Step 4

On a lightly floured surface, roll the dough into a 12x8 inch rectangle. Spread the 8 ounces almond paste evenly over the dough, leaving a 1/2 inch border.

Step 5

Starting from a long edge, roll the dough into a tight log. Wrap in plastic wrap and freeze for 30 minutes until firm.

Step 6

Preheat the oven to 350°F. Slice the log into 1/2 inch thick rounds and place them on a parchment-lined baking sheet, spacing 2 inches apart.

Step 7

Bake until the edges are lightly golden, about 12-15 minutes. Let cool on the sheet for 5 minutes, then transfer to a wire rack.

Step 8

While still warm, roll each cookie in the 1 cup powdered sugar to coat. Let cool completely, then roll again for a thicker coating.