A cookie with Lebanese flair!
Ingredients
| 1 c. butter | 1 c. chopped almonds |
| 1 tsp. orange-blossom water | 6 Tbsp. confectioner’s sugar plus ¾ to 1 c. for decoration |
| 2 c. flour |
Preparation
1. Preheat oven to 350°F. Mix butter and orange-blossom water until smooth.
2. Combine flour and sugar. Stir into butter mix until blended.
3. Stir in nuts. Roll into 1-inch balls, then shape and curve to make crescent moons.
4. Place on ungreased baking sheet about 2 inches apart and bake 10-11 minutes.
5. When cool, gently roll in confectioners’ sugar. Dust again with confectioners’ sugar before serving.
Make 3 dozen cookies.
Nutritional Information (per cookie): Calories: 100; Fat: 7g; Cholesterol: 15mg; Sodium: 45mg; Total Carbohydrates: 10g; Dietary Fiber: 1g; Sugars: 4g; Protein: 1g.
Try more of Michelle’s Christmas cookie recipes!
