My weekend was filled with both hard labor and relaxation. The hard labor part came first in the way of repairing our backyard fence to prevent our little fur babies, Marty and Stewart from escaping. After 14 years, the fence has taken a beating with the sun, rain and sprinklers. The bottom portion on some of the sections of fence had sustained damage which made the boards easy to move. Our little havanese, as smart as they are figured out how to move them and explore in the neighbors backyards.
This was a bit scary for me, since they are not even a year old and what happens if the neighbor did not have a gate that locked and they ran onto the street. Luckily, this was not the case – we caught them in time and did the repairs. In addition, one section was on a slight hill and Marty dug enough to slip between and explore. That was fence repair number two. Needless to say, hubby and I did a lot of digging, board cutting, more digging and drilling to secure our traveling havanese. I can now sleep better knowing they are finally secure inside our backyard and their days of going on exploratory excursions has come to a halt.
Now for the relaxation part, it was time for the Secret Recipe Club great reveal again. This month I was matched with Margaret with her delightful blog called Tea and Scones. Her blog is right up my alley with my love for scones and tasty tea. She loves to bake, eat and bake some more. She has been writing her blog since 2007 and has a plethora of recipes to choose from. One of the ways I relax is to bake cookies and so I finally chose her Almond Crescent Cookies.
My hubby loves these cookies and I have only purchased them. I thought it would be perfect to make since it is a bit overcast and gloomy outside plus we were exhausted from our manual labor day yesterday. In addition, I am hosting for my book club tomorrow night and they would be perfect with a bowl of ice cream for dessert. I found that the dough was super dry, so I added some water and that seemed to do the trick without compromising the integrity of the cookie. I also added a bit more powdered sugar plus I toasted and pulsed the almonds to represent more of a rough almond meal. The end result was one super divine cookie. Thank you Margaret!
Almond Crescent Cookies
Make 20 to 22 cookies
8 Tablespoon Butter, room temperature
½ Cup Powdered Sugar
1 ½ Cup Slivered Almonds, Toasted then pulsed in food processor
2 Cups Flour
1 Tablespoon Vanilla Extract
4 Tablespoons Water
Powdered Sugar to Dust
Preheat oven to 350 degrees.
Add 1 ½ Cup of slivered almonds to a cookie sheet and bake for 10 to 12 minutes or until golden brown. Let cool. Add to a food processor and pulse until crumbly.
In a stand mixer, add the butter and with a paddle attachment, beat until fluffy. Add the ½ cup of powdered sugar slowly and incorporate. Next add the vanilla and mix. Slowly add the flour to fully combine. Add the prepared almonds and mix. The mixture will be dry and crumbly. Slowly add one tablespoon at a time the water until the dough forms together. It will be a thick dough but not sticky.
Take 2 tablespoons of dough and form to a crescent shape. I rolled into a log first then curved it to represent a crescent and shaped it from there.
Bake the cookies for 15 to 20 minutes, until lightly golden brown and firm to the touch. Remove from the oven and let cool for 3 to 4 minutes. In a bowl, roll in the powdered sugar to fully coat each one. Let cool and repeat if you desire more powdered sugar. Will keep up to 3 days in an airtight container.
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