almond cookies

I love this cookie because they are so light and crisp; also, it is light in sugar. Be sure to make a double batch, it'll go fast.

almond cookies  
adapted from Magnolia's Bakery Almond Cresents 

ingredients 

• 1 cup (2 sticks) unsalted butter, softened 
• 1/3 cup sugar 
• 1 teaspoon vanilla extract 
• 1/4 teaspoon almond extract 
• 1 cup finely ground almonds 
• 2 1/4 cups all-purpose flour 
• Confectioners' sugar for sprinkling 

directions

1. Preheat oven to 350 degrees F.
2. In a large bowl, cream the butter and the sugar until fluffy, about 3 minutes.
3. Add the vanilla extract, the almond extract, and the ground almonds and mix until all the ingredients are thoroughly incorporated. Slowly mix in the flour. Make a ball with the dough and flatten with the ball of your palms. Place onto ungreased cookie sheets, leaving several inches between for expansion.
4. Bake 12-15 minutes until lightly browned.
5. Cool the cookies on the sheet for 1 minute, then remove to a rack to cool completely. When cooled, sprinkle with confectioners' sugar.