Kourabiedes(Crescent Cookies)

• 1 c. butter or margarine, softened
• 2 c. powdered sugar
• 2 Tbsp. Ouzo or Anisette liqueur
• 5 c. all-purpose flour
• 1 c. shortening
• 1 egg
• 1 1/2 tsp. almond extract
• powdered sugar

1. Heat oven to 350u0b0.
2. Measure butter, shortening, 2 cups sugar, egg, liqueur, almond extract and 2 cups flour into a large mixer bowl. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 1 minute on medium speed, scraping the bowl occasionally. Stir in remaining flour.
3. Knead until smooth. Shape 1-inch pieces of dough into crescent shapes.
4. Place 1-inch apart on ungreased baking sheet.
5. Bake until cookies are light brown on bottoms, 15 to 20 minutes. Sprinkle powdered sugar on cookies while hot.
6. Cool on wire racks. Flavor mellows after 2 or 3 days. Store cookies in airtight containers at room temperature no longer than 9 days or in freezer no longer than 2 months.
7. Makes about 11 dozen.

butter, powdered sugar, anisette liqueur, flour, shortening, egg, almond extract, powdered sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=921934 (may not work)