Work has been crazy and my significant other was away, so I was keeping house, which meant spare time was spent harvesting vegetables from the rooftop garden and tending to the kitties. Could be worse. But my partner in crime is back in town, so it's cookie time!
My addiction to discounted groceries compelled me to buy a half-price can of almond cake and pastry filling, which, in spite of its name, I was certain I could use in a cookie recipe. Turns out the good people at Solo agreed.
1 cup butter
1/3 cup sugar
1 tsp almond extract
1 can (12ish ounces) Solo Almond Cake and Pastry Filling
2 cups all-purpose flour
1. Line two cookie sheets with parchment paper.
2. In a large bowl, beat butter and sugar until thoroughly combined.
3. Add in almond extract and almond filling until well-blended.
4. Gradually beat in flour until thick dough forms.
5. Let dough rest in fridge about 3 hours. Solo people say 4 hours but 3 was enough pour moi.
6. Preheat oven to 325 degrees Fahrenheit.
7. Remove dough from fridge. Dust both of your hands with flour to ensure dough does not stick to them. Shape dough into crescents approximately 1.5 inches in length.
8. Place on cookie sheets, leaving some space between each crescent and its neighbor, both of whom will expand just a bit in the oven.
9. Bake 15-20 minutes until crescents are light brown. Cool completely and dust with powdered sugar.