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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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 |
Directions:
1. Cream butter or margarine with powdered sugar until light.
2. Mix in brandy and water.
3. Chop almonds and set 1/2 cup aside. Add the rest of the almonds to mixture. Stir in flour and mix well.
4. Chill dough until stiff enough to mold.
5. Preheat oven to 350 degrees F (180 degrees C).
6. Shape dough into crescent shapes (Use about 1 tsp per cookie.)
7. Dip into additional chopped almonds
8. Bake on ungreased cookie sheet 12 - 15 minutes.
9. Cool on wire racks about 5 minutes. Option: Roll gently in additional powdered sugar after cooling.
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