Martha's Almond Crescent Cookies

Almond crescent cookies show up under a dozen different names: Mexican wedding cookies, Russian tea cakes, Greek kourabiedes, Italian fennel crescents. The Martha Stewart version sticks close to a traditional Viennese kipferl, simple shortbread enriched with chopped almonds and both vanilla and almond extracts.

The double extract is the move that separates great crescents from generic ones. Almond extract alone tastes one-note and slightly artificial. Vanilla rounds it out, contributing warmth and depth. Use both or you’ll wonder why your cookies taste flat.

The shaping technique gives you about 60 small cookies from one batch, perfect for cookie trays. Roll into 1-inch logs, cut into ¾-inch pieces, roll each into a 2-inch cylinder, then bend into a gentle crescent. The shape isn’t fussy, it just needs to look like a half-moon.

The powdered sugar coating goes on while the cookies are still slightly warm so it sticks. Let them cool completely on the rack before storing, or the sugar coating gets gummy.

Chef Tips

• Use room-temperature unsalted butter for proper creaming. Cold butter won’t aerate, melted butter spreads the cookies.
• Toast the chopped almonds lightly in a dry skillet before adding for deeper flavor.
• Don’t over-bake. Pull them when just lightly golden on the bottom, the tops should stay pale.
• Let cookies cool 5 minutes before rolling in sugar. Too hot and the sugar melts, too cool and it won’t cling.

Variations

• Sub toasted hazelnuts or pecans for the almonds and adjust extract accordingly.
• Add 1 teaspoon orange zest for a brighter, citrus-scented crescent.
• Dip half of each cooled cookie in melted dark chocolate for a more dramatic finish.