Almond Crescents

        These keep stored in airtight containers for several months.

        1 cup butter
        1/2 cup sugar
        2 teaspoons water
        2 cups flour
        1 3/4 cups finely chopped almonds
        1-1 1/2 cups confectioners' sugar into which 2 inches of vanilla bean have been scraped (or pulverize in blender)

        Cream butter and sugar until smooth and fluffy. Add water, flour and almonds. Mix thoroughly with a wooden spoon or fingers. Shape into small crescents. Bake on an ungreased baking sheet in 350º F oven for 15-17 minutes, until just lightly colored. Cool slightly, then toss or roll in vanilla-scented confectioners' sugar (or sift sugar over cookies). Cool completely and store in airtight containers.

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