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Almond Crescents I

"Light almond tea cookie ... crescent shaped."

Ingredients :

1 cup butter
1/2 cup confectioners' sugar
1 tablespoon brandy
2 teaspoons water
1 1/2 cups almonds
2 cups all-purpose flour

Instructions :

Prep :	Cook : 36M	Ready in :

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 teaspoon 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.