Kourabiedes (Almond Shortbread Crescents)

• 1 1/2 cups all-purpose flour
• 1/2 cup ground almonds or almond flour
• 1 tsp. baking powder
• 1/2 tsp. salt
• 8 oz. (2 sticks) soy margarine, softened
• 23 cup confectioners sugar, plus more for dusting
• 1 Tbs. plain soymilk
• 1 tsp. vanilla extract
• 1/2 tsp. almond extract
• 1 cup chopped almonds

1. Preheat oven to 350 F. Coat 2 baking sheets with cooking spray.
2. Combine flour, ground almonds, baking powder, and salt in bowl.
3. Beat margarine and confectioners sugar with electric mixer until creamy.
4. Beat in soymilk and vanilla and almond extracts.
5. Add flour mixture; beat until smooth.
6. Stir in chopped almonds.
7. Shape piece of dough into 1-inch ball.
8. Roll into 3-inch log, and bend into crescent.
9. Set on baking sheet.
10. Repeat with remaining dough, setting cookies 1 inch apart.
11. Bake 12 to 15 minutes, or until just beginning to brown on top.
12. Transfer to wire rack, and dust with confectioners sugar.
13. Cool; roll in confectioners sugar to completely coat.

flour, ground almonds, baking powder, salt, soy margarine, confectioners sugar, soymilk, vanilla extract, almond extract, almonds

Taken from www.vegetariantimes.com/recipe/kourabiedes-almond-shortbread-crescents/ (may not work)