[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]SNOW COVERED CRESCENTS[/title][fusion_text]
Week of September 8th-12th 2014
1 C butter, softened (no substitutes)
3/4 C powdered sugar
1 t almond extract
1& 1/4 C flour
1 C old fashioned oats
1/2 finely chopped almonds
1/4 t salt
Cream butter, powdered sugar, almond extract. Add flour, oats, almonds and salt. Take 1 T of dough place 2″ apart on ungreased baking sheet and curve into crescents. Bake@325 for 14-16 minutes or until lightly browned. Remove to wire racks to cool; roll in additional powdered sugar. Makes 3 dozen.
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