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Ingredients
| salted butter: 1 cup |
| powdered sugar (unsifted): 1/2 cup |
| brandy (Cognac): 1 Tbl |
| water: 2 tsp |
| almonds (whole): 1 1/2 cups |
| all-purpose flour (unsifted): 2 cups |
Almond Crescents I
Credit: AllRecipes
User rating:
"Light almond tea cookie ... crescent shaped."
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Prep Time
min -
Cook Time
min -
Servings
36 serving(s)
Tags
Directions
- Cream butter or margarine with powdered sugar until light.
- Mix in brandy and water.
- Chop almonds and set 1/2 cup aside. Add the rest of the almonds to mixture. Stir in flour and mix well.
- Chill dough until stiff enough to mold.
- Preheat oven to 350 degrees F (180 degrees C).
- Shape dough into crescent shapes (Use about 1 tsp per cookie.)
- Dip into additional chopped almonds
- Bake on ungreased cookie sheet 12 - 15 minutes.
- Cool on wire racks about 5 minutes. Option: Roll gently in additional powdered sugar after cooling.