Almond Crescents I

1. 1

   Cream butter or margarine with powdered sugar until light.

2. 2

   Mix in brandy and water.

3. 3

   Chop almonds and set 1/2 cup aside. Add the rest of the almonds to mixture. Stir in flour and mix well.

4. 4

   Chill dough until stiff enough to mold.

5. 5

   Preheat oven to 350 degrees F (180 degrees C).

6. 6

   Shape dough into crescent shapes (Use about 1 teaspoon per cookie.)

7. 7

   Dip into additional chopped almonds

8. 8

   Bake on ungreased cookie sheet 12 - 15 minutes.

9. 9

   Cool on wire racks about 5 minutes. Option: Roll gently in additional powdered sugar after cooling.

* Per serving · 4 servings · Values may vary.

No additional tips available.