Ingredients Jump to Instructions ↓

  1. 1 cup blanched almonds

  2. 2 cups butter, softened

  3. 2-1/2 cups confectioners' sugar, divided

  4. 1 egg yolk

  5. 3 tablespoons whiskey or orange juice

  6. 2 teaspoons vanilla extract

  7. 5 cups all-purpose flour

  8. 1 teaspoon baking powder Additional confectioners' sugar

Instructions Jump to Ingredients ↑

  1. Place almonds in an ungreased 9-in. square baking pan. Bake at 350° for 5-10 minutes or until lightly browned, stirring several times. When cool, process in a food processor until finely chopped; set aside. In a large bowl, cream butter and 3/4 cup confectioners' sugar until light and fluffy. Add the egg yolk, whiskey or juice and vanilla; mix well. Combine the flour, baking powder and reserved almonds; gradually beat into creamed mixture. Shape rounded tablespoonfuls of dough into 3-in. logs. Place 1 in. apart on ungreased baking sheets; shape into crescents. Bake at 350° for 14-18 minutes or until set and bottoms are lightly browned. Carefully roll warm cookies in remaining confectioners' sugar. Cool on wire racks. Sprinkle with additional confectioners' sugar. Yield: 5 dozen.


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