This confectioners’ sugar-dusted butter cookie gets its crunchy, crumbly texture from finely ground toasted almonds—and its name from its characteristic curve. Take care not to overprocess the almonds.

　　

Ingredients

Makes about 3 dozen

　　2 1/2 cups all-purpose flour

　　1/2 teaspoon baking powder

　　1 1/2 teaspoons coarse salt

　　1 cup (2 sticks) unsalted butter, room temperature

　　1 1/4 cups confectioners’ sugar, sifted, plus more for dusting

　　1 large egg

　　2 teaspoons pure vanilla extract

　　1/4 teaspoon pure almond extract

　　1 cup whole raw almonds, toasted (see page 112) and finely ground in a food processor

　　

Step 1

Whisk together flour, baking powder, and salt in a bowl.

　　

Step 2

Put butter and confectioners’ sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 2 minutes. Mix in egg and extracts. Reduce speed to low. Mix in flour mixture and almonds until just combined. Wrap dough in plastic; refrigerate until firm, about 30 minutes.

　　

Step 3

Preheat oven to 350°F. Roll 1 tablespoon of dough into a 4-inch-long log; gently shape into a horseshoe. Repeat with remaining dough. Transfer to baking sheets lined with parchment.

　　

Step 4

Bake cookies until pale golden, about 20 minutes, rotating sheets halfway through. Transfer cookies to wire racks; let cool completely. Sift confectioners’ sugar over cookies. Cookies can be stored in an airtight container at room temperature up to 3 days.

　　Martha Stewart's Cookies