• Preparation Time 45 minutes
  • Baking Time 20 minutes
  • Makes about 48 cookies
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • 1 cup butter, softened
  • 1 1/2 cups icing sugar
  • 1 egg yolk
  • 2 tbsp vanilla
  • 2 ¼ cups Robin Hood® Original All Purpose Flour
  • ½ tsp baking powder
  • ¼ tsp salt
  • ½ cup finely chopped blanched almonds
  • ½ cup icing sugar, for decorating

Serving Size: about 48 cookies


Serving Size: about 48 cookies

  • Preheat oven to 350ºF (180ºC). Line two baking sheets with parchment paper.
  • Cream butter in large bowl on high speed of electric mixer until light in colour, about 5 minutes. Add 1 ½ (375 mL) cups icing sugar and beat another 3 to 5 minutes until light in colour. Add the egg yolk and vanilla and mix until blended. Add flour, baking powder, salt and almonds, mixing until a soft dough forms.
  • Wrap in plastic wrap and refrigerate for 60 minutes.
  • Roll into 1" (2.5 cm) balls and then form into crescent shape. Place on prepared baking sheet. Flatten slightly.
  • Bake in preheated oven 15 to 20 minutes until light golden. Remove from oven and carefully roll in ½ cup (125 mL) icing sugar. Let cool on wire rack. When cool, re-roll in icing sugar and serve.


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