Almond Crescents

• 1/2 c. ground almonds
• 1 c. sweet butter or margarine, softened
• 2 Tbsp. powdered sugar
• 1 egg yolk
• 1 tsp. vanilla
• 2 c. unbleached all-purpose flour
• 1/2 tsp. baking powder
• 1 1/2 to 2 c. powdered sugar

1. In a shallow pan toast almonds lightly.
2. In a bowl, cream butter until light and fluffy; add the 2 tablespoons powdered sugar and egg yolk, mixing well, stir in almonds.
3. In another bowl, combine flour and baking powder; gradually add flour mixture to butter mixture, blend until smooth.
4. Pinch off walnut size pieces of dough and shape into crescents.
5. Place on ungreased baking sheets, about 1 inch apart.
6. Bake in a 325u0b0 oven for 30 minutes.
7. Let cool for 5 minutes.
8. Sift 1 1/2 to 2 cups powdered sugar over top to cover cookies.
9. Let stand until cool.
10. Store in a tightly covered container.
11. Makes about 30 cookies.

ground almonds, sweet butter, powdered sugar, egg yolk, vanilla, flour, baking powder, powdered sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=429177 (may not work)