My weekend was filled with both hard labor and
relaxation. The hard labor part came
first in the way of repairing our backyard fence to prevent our little fur
babies, Marty and Stewart from escaping.
After 14 years, the fence has taken a beating with the sun, rain and
sprinklers. The bottom portion on some
of the sections of fence had sustained damage which made the boards easy to
move. Our little havanese, as smart as
they are figured out how to move them and explore in the neighbors backyards.
This was a bit scary for me, since they are not even a year
old and what happens if the neighbor did not have a gate that locked and they
ran onto the street. Luckily, this was
not the case – we caught them in time and did the repairs. In addition, one section was on a slight hill
and Marty dug enough to slip between and explore. That was fence repair number two. Needless to say, hubby and I did a lot of
digging, board cutting, more digging and drilling to secure our traveling
havanese. I can now sleep better knowing
they are finally secure inside our backyard and their days of going on
exploratory excursions has come to a halt.
month I was matched with Margaret with her delightful blog called Tea and Scones. Her blog is right up my alley
with my love for scones and tasty tea.
She loves to bake, eat and bake some more. She has been writing her blog since 2007 and
has a plethora of recipes to choose from.
One of the ways I relax is to bake cookies and so I finally chose her
Almond Crescent Cookies.
My hubby loves these cookies and I have only purchased
them. I thought it would be perfect to
make since it is a bit overcast and gloomy outside plus we were exhausted from
our manual labor day yesterday. In
addition, I am hosting for my book club tomorrow night and they would be
perfect with a bowl of ice cream for dessert.
I found that the dough was super dry, so I added some water and that
seemed to do the trick without compromising the integrity of the cookie. I also added a bit more powdered sugar plus I
toasted and pulsed the almonds to represent more of a rough almond meal. The end result was one super divine
cookie. Thank you Margaret!
Almond Crescent Cookies
Make 20 to 22 cookies
8 Tablespoon Butter, room temperature
½ Cup Powdered Sugar
1 ½ Cup Slivered Almonds, Toasted then pulsed in food
2 Cups Flour
1 Tablespoon Vanilla Extract
4 Tablespoons Water
Powdered Sugar to Dust
Preheat oven to 350 degrees.
Add 1 ½ Cup of slivered almonds to a cookie sheet and bake
for 10 to 12 minutes or until golden brown.
Let cool. Add to a food processor
and pulse until crumbly.
In a stand mixer, add the butter and with a paddle
attachment, beat until fluffy. Add the ½
cup of powdered sugar slowly and incorporate.
Next add the vanilla and mix.
Slowly add the flour to fully combine.
Add the prepared almonds and mix.
The mixture will be dry and crumbly.
Slowly add one tablespoon at a time the water until the dough forms
together. It will be a thick dough but
Take 2 tablespoons of dough and form to a crescent
shape. I rolled into a log first then
curved it to represent a crescent and shaped it from there.
Bake the cookies for 15 to 20 minutes, until lightly golden
brown and firm to the touch. Remove from
the oven and let cool for 3 to 4 minutes.
In a bowl, roll in the powdered sugar to fully coat each one. Let cool and repeat if you desire more
powdered sugar. Will keep up to 3 days
in an airtight container.