Ingredients
- 1 cup I Can't Believe It's Not Butter!® Spread - 1/2 cup confectioners sugar - 3/4 tsp. almond extract - 1-3/4 cups all-purpose flour - 1/2 cup finely chopped almonds |
Instructions
Beat I Can't Believe It's Not Butter!® Spread with sugar in large bowl with electric mixer until light and fluffy, about 5 minutes. Beat in almond extract, then flour until blended. Beat in almonds. Turn dough onto plastic wrap and shape into a flat circle. Cover and refrigerate at least 1 hour.
Preheat oven to 350°. Divide dough into 8 pie-shaped wedges. Roll each wedge into 1/2-inch-thick log on lightly floured surface with lightly floured hands. Cut each log into cookies, each about 2 to 3 inches long. Shape each cookie into crescent and arrange on ungreased baking sheets.
Bake 15 minutes or until edges are lightly golden. Let stand 2 minutes on wire rack; remove from sheets and cool completely. Before serving, sprinkle cookies with additional confectioners sugar.