Almond cinnamon crescent cookies are classic buttery shortbread cookies shaped into crescents & rolled in powdered sugar. Perfect cookies beside a cup of tea in cold winter weather!
In a large mixing bowl or stand mixer, cream together the butter and sugar. Add in the chopped almonds and mix until combined. Do not over mix.
In a separate bowl whisk together the flour and salt until combined. Add to the butter mixture and mix until crumbly dough is formed.
Using your hands, form the dough into a ball and wrap in plastic wrap. Place in the refrigerator for at least 30 minutes, until chilled.
Form the dough into crescents by rolling a piece out until it is finger like and about 2 inches. Form into a crescent or c-shape and place on an ungreased baking sheet.
Bake in a 325ºF oven for 14-16 minutes until set. Remove from the oven and cool on a baking sheet.
In a bowl combine the powdered sugar and cinnamon. While cookies are still warm toss in the powdered sugar mixture until coated.