It is time to continue through our journey of December 1980 Ladies' Home Journal Favorite Christmas Cookies. Titled Rose's Crescents, they could also be called Almond Crescents. They are very close to shortbread but have chopped almonds in the dough and are topped with cinnamon and sugar.
2/3 Cup Blanched Almonds
1/2 Cup Butter, softened
1/2 Cup Butter Flavored Crisco
1/3 Cup Sugar
1 2/3 Cup Flour
1/4 Tsp Salt
Topping: 1/4 Cup Sugar + 1/4 Tsp Cinnamon.
Pulse almonds in a blender or food processor until finely chopped. Add to mixing bowl along with butter, crisco and sugar. Beat at medium speed until light and fluffy. Add flour and salt, beat until well mixed. Wrap and refrigerate for at least 2 hours.
Heat oven to 325 degrees.
Cut dough into 8 pieces, work one at a time with remaining dough placed back in the refrigerator.
On a floured surface with floured hands, roll dough into a rope that is 1/2 inch in diameter. Cut into 2 1/2 inch cookies. Place on an ungreased cookie sheet formed into crescent shapes. Bake 12 to 14 minutes until set but not brown. Cool on pan for 10 minutes, sprinkle with topping and move to a cooling rack.