I haven’t lost all interest in baking and blogging over the past year (eek!), I promise I have had good reason for my hiatus!
Miss Sloane Elise Peterson entered our world on April 9th, 2016 and life has never been better or felt more complete.
When OXO contacted me about participating in their Cookies For Kids’ Cancer campaign this year, I knew that it was the perfect opportunity to jump back in the saddle and share a fabulous recipe and cause with you all. OXO has also teamed up with Dorie Greenspan for this project as the baking guru just launched her Dorie’s Cookies cookbook. Anyone who knows me knows that I will choose a cookie as dessert over any other treat and since Dorie is one of my all-time favorite bakers and cookbook authors, I could hardly wait to try out one of her new cookie recipes. The best part of the project is that OXO will donate $100 for this post to the leading pediatric cancer centers in the U.S. whose missions are to develop better treatments for children’s cancer. In total, OXO will be donating up to $100,000 to this worthy cause just for this campaign alone. CLICK HERE to learn about how you can contribute to Cookies For Kids’ Cancer by hosting your own event.
Dorie’s Almond Crescent cookies are likable for many reasons. First, the dough comes together so quickly and there is no need to chill it before baking. Most importantly, the cookies are delicious thanks to the nutty flavor from the almond meal and crunchy texture of the crescent-shaped cookies.
These cookies were also a joy for me to make because of the OXO Illuminating Digital Hand Mixer that literally lights your way to creating perfect baked goods. The mixer is quiet and smoothly transitions between speeds, it sits flat on your countertop thanks to the wrap and secure cord and flat base to the mixer and best of all, it makes ensuring that your cookies are thoroughly mixed easy because a softly glowing LED light illuminates your batter as you mix.
In addition to the mixer, I thought that I had a favorite baking sheet until that idea went out the window when I tried the OXO Non-Stick Pro Cookie Sheet!
Dorie’s recipe advised using parchment paper to line your baking sheet prior to baking the Almond Crescents, but there was just no need to grease my cookie sheet or line it with anything because the OXO cookie sheet has this innovative grid-like micro-texture pattern that evenly bakes and ensures that cookies are easily removable. Honestly, I think all of my other cookies sheets will be donated to the grill cookware pile and I will buy another OXO Non-Stick Pro Cookie Sheet and they will be the only cookie sheets that I use from now on!
The Almond Crescents are finished with a dusting of powdered sugar and OXO’s Bakers’ Dusting Wand makes this final step fun and easy.
- 2 sticks (8 ounces; 226 grams) unsalted butter, cut into chunks, at room temperature
- ½ cup (100 grams) sugar
- ½ teaspoon fine sea salt
- 1½ teaspoons pure vanilla extract
- ¼ to ½ teaspoon pure almond extract,
- to taste (optional)
- 1¾ cups (238 grams) all-purpose flour
- 1⅓ cups (133 grams) almond flour Granulated or confectioners’ sugar, for coating
- Position the racks to divide the oven into thirds and preheat it to 350 degrees F. Line two baking sheets with parchment paper or silicone baking mats.
- Working with a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter, sugar and salt together on medium speed until smooth, about 3 minutes. Beat in the vanilla and the almond extract, if you’re using it, then scrape down the sides and bottom of the bowl. With the machine off, add the all-purpose flour all at once and then pulse the mixer to start blending. Mix on low speed until the flour is almost incorporated, then add the almond flour and mix only until it disappears into the mixture and the dough comes together.
- Using a medium cookie scoop, scoop out walnut-size nuggets of dough or use a tablespoon. Work each piece into a compact ball between your palms and then roll it on the counter into a rope about 4 inches long. Bend the rope into a crescent, pinch the ends lightly and place on the baking sheets, leaving about 2 inches between the crescents.
- Bake for 19 to 21 minutes, rotating the sheets top to bottom and front to back after 10 minutes, or until the cookies are golden at their tips, pale everywhere else and set, but too fragile to lift without breaking. Transfer the baking sheets to racks and let the cookies rest for 5 minutes before you give them the sugar treatment.
- Put the sugar in a small bowl and, one by one, dredge the cookies in sugar to coat and place on racks to cool. (I dusted the cookies with powdered sugar using the OXO Bakers' Dusting Wand)
- The dough can be kept, covered, in the refrigerator for up to 2 days, or wrapped airtight and frozen for up to 2 months. If you decide to freeze the dough, I think you’ll find it more convenient to shape it first and freeze the crescents; let the crescents come to cool room temperature before baking them. If you omit the sugar coating, the baked cookies can be wrapped and frozen for up to 2 months. The baked cookies will keep for about 3 days; give them a fresh dusting of confectioners’ sugar before serving.