Almond Crescents I Recipe

Cream butter or margarine with powdered sugar until light.

Mix in brandy and water.

Chop almonds and set 1/2 cup aside. Add the rest of the almonds to mixture. Stir in flour and mix well.

Chill dough until stiff enough to mold.

Preheat oven to 350 degrees F (180 degrees C).

Shape dough into crescent shapes (Use about 1 teaspoon per cookie.)

Dip into additional chopped almonds

Bake on ungreased cookie sheet 12 - 15 minutes.

Cool on wire racks about 5 minutes. Option: Roll gently in additional powdered sugar after cooling.