Cherry Almond Crescents

This is my experimental cookie. A variation on my grandmother’s Russian Tea Ball cookie recipe.

Cherry Almond Crescents


  • 1 lb Butter, softened
  • 4 1/2 cups Flour, sifted
  • 1 cup Powdered Sugar
  • 2 Tbl Almond extract
  • 1/4 tsp LorAnn Cherry flavoring (more or less to taste)
  • 1 1/2 cups Almonds, ground
  • 5oz dried cherries, minced (The cherries should be small bits. Use a food processor to mince them. Add a bit of the ground nuts or sugar to help prevent the fruit from sticking to the blade too much.)
  • Additional powdered sugar for coating.


  1. Preheat oven to 375.
  2. Cream butter, sugar, almond extract and cherry flavoring.
  3. Add flour; mix
  4. Add almonds & cherries; mix.
  5. Use a very small cookie scoop so the cookies will be uniform in size (for even baking). Shape into a crescent. You can get about 120 two-bite cookies from this batch.
  6. These do not spread much, so they can be fairly close together on the cookie sheet.
  7. Bake until golden brown (about 10-12 minutes).
  8. Let cool slightly.
  9. Roll in powdered sugar while still warm.
  10. Let cool completely.
  11. Roll in powdered sugar again. Enjoy!


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