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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