Almond Crescent Cookies (Christmas Cookies)- Rosemary Molloy (Makes about 40 cookies).

Ingredients

• 1 cup butter, softened
• 3/4 cup sugar
• 1 pinch salt (if you use unsalted butter, use 1/4 teaspoon salt)
• 3/4 cup finely chopped fresh almonds(or walnuts or pecans)
• 2 1/4-2 1/2 cups all-purpose flour

Instructions

1. Pre-heat oven to 350 degrees.
2. In a large bowl, beat butter till fluffy, then add sugar and beat again till fluffy. Scrape down the sides of the bowl, and add nuts, flour (add 2 cups to start and 1 tablespoon at a time, up to 8 tablespoons if needed) and salt. Beat on low till combined.
3. Bring small amount of dough together with your fingers into a small lump, squeeze, then shape into a crescent. Place on ungreased cookie sheets and bake for approximately 15 minutes, till bottoms are golden brown.
4. While cookies are still warm, dust with powdered sugar, or let cool and dust with icing sugar.

Calories: 76 kcal/Carbs 5gm/Fat 5gm/Saturated fat 3 gm/Cholesterol 12 mg/Sodium 55mg/Potassium 21 mg/Sugar 3gm/Vit A 140 IU/Calcium 8mg/Iron 0.2 mg