Almond Crescents I

Almond Crescents I

8 Reviews 1 Pic
Rosemarie Magee
Recipe by  Rosemarie Magee

“Light almond tea cookie ... crescent shaped.”

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Ingredients

Adjust Servings

Original recipe yields 6 dozen

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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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Reviews (8)

Rate This Recipe
Serenity
14

Serenity

Delicious - everyone loves them! You don't have to make them in crescent shapes. I prefer to make them as little round cookies, or as little ball cookies - it doesn't matter.

JOLETSON
8

JOLETSON

GREAT RECIPE, DIDN'T HAVE BRANDY, SO I SUBSTITUTED MADAGASCAR VANILLA AND TURNED OUT REALLY GREAT

CASSIELAIN
6

CASSIELAIN

A bit too much flour, I'm going to reduce the amount if I make a next batch.

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Nutrition

Amount Per Serving (36 total)

  • Calories
  • 112 cal
  • 6%
  • Fat
  • 8.2 g
  • 13%
  • Carbs
  • 8.1 g
  • 3%
  • Protein
  • 2 g
  • 4%
  • Cholesterol
  • 14 mg
  • 5%
  • Sodium
  • 37 mg
  • 1%

Based on a 2,000 calorie diet

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