Chitlins, I’m afraid I don’t have much to say for you today. So let’s just talk about these little sugary smiles of joy shall we?
This is another of my Nona’s recipes. I don’t know that I ever recall her having made them but it’s on a typed sheet she gave me of all her other recipes so she must have made them at some point. They remind me a little bit of these Greek cookies I get at the bodega in our neighborhood. They’re light and buttery and crumble as soon as you take a bite.
Don’t be tempted to use almond flour in place of the regular flour. I tried that. All your cookies will break the second you try to take them off the pan. And the pieces that don’t break? They’ll turn to dust when you pick them up. You’ve been warned.
The only changes I made was to update the instructions and use slivered almonds instead of chopping my own, because OMG who has time to chase chopped pieces of almond all over the kitchen? I’m still working to mop up bits of chocolate from the wedding cupcake marathon last weekend.
Anyhoodle, make these. I’m gunna go watch Willy Wonka and the Chocolate Factory.
- ½ cup (1 stick) butter, softened
- ⅛ tsp salt
- 3 tbsp sugar
- ¾ cup + 2 tbsp flour
- ½ tsp baking powder
- ½ cup slivered almonds, chopped
- Heat oven to 350F. Line cookie sheets with parchment paper or silpat.
- In a stand mixer or with a hand mixer cream butter and sugar until fluffy, approximately two minutes.
- In a separate bowl whisk flour, sugar, salt, and baking powder.
- Chop the slivered almonds or pulse quickly in food processor until fine but with some chunks. Add to flour and whisk.
- Add the flour mix to the butter and sugar and mix just until a dough forms, about 30 - 40 seconds.
- Scoop heaping teaspoonsful of dough, roll into a fat rope the size of a thumb. Place on cookie sheet and curve slightly to form a crescent.
- Bake 15 - 18 minutes. These won't turn golden, just make sure the centers are set and the edges just slightly browned.
- Let cool on pan several minutes before removing to a wire rack to cool completely.
- Once cooled place wire rack over wax paper. Whisk together ½ cup powdered sugar and 1 tsp cinnamon. Sift over cooled cookies.
- Store in an air tight container in a cool dry place.