Almond Crescents (kourabiedes)

Total Time: 1 hr 15 mins Preparation Time: 35 mins Cook Time: 40 mins

Ingredients

• 1/2 cup ground almonds
• 1 cup sweet butter or 1 cup margarine, softened
• 2 tablespoons powdered sugar
• 1 egg yolk
• 1 tablespoon brandy or 1/2 teaspoon vanilla
• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1 1/2-2 cups powdered sugar

Recipe

• 1 spread ground almonds in a shallow pan and toast in a 350f degrees oven for 6 to 8 minutes or until lightly browned.
• 2 in a bowl, cream butter until light and fluffy. add the 2 tablespoons powdered sugar and egg yolk, mixing well. stir in brandy or vanilla and almonds.
• 3 in another bowl, combine flour and baking powder. gradually add flour mixture to butter mixture, blending until smooth.
• 4 pinch off walnut-size pieces of dough and shape into crescents. place on ungreased baking sheets, spacing cookies about 1 inch apart.
• 5 bake in a 325f degree oven for 30 minutes or until very lightly browned. place baking sheets on racks and let cookies cool for 5 minutes.
• 6 sift about half the 1-1/2 to 2 cups powdered sugar over wax paper and transfer cookies to it. sift the remaining 3/4 to 1 cup powdered sugar over top to cover cookies. let stand until cool, then store in a tightly covered container.