Light almond tea cookie ... crescent shaped.
INGREDIENTS (for 3 servings):
- 1 cup butter
- 1/2 cup confectioners' sugar
- 1 tablespoon brandy
- 2 teaspoons water
- 1 1/2 cups almonds
- 2 cups all-purpose flour
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.