Light almond tea cookie ... crescent shaped.

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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cream butter or margarine with powdered sugar until light.

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  • 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.

Nutrition Facts

112.4 calories; 2 g protein; 8.1 g carbohydrates; 13.6 mg cholesterol; 36.5 mg sodium. Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/03/2004
Delicious - everyone loves them! You don't have to make them in crescent shapes. I prefer to make them as little round cookies or as little ball cookies - it doesn't matter. Read More
(17)

Most helpful critical review

Rating: 3 stars
10/31/2006
A bit too much flour I'm going to reduce the amount if I make a next batch. Read More
(6)
11 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
12/03/2004
Delicious - everyone loves them! You don't have to make them in crescent shapes. I prefer to make them as little round cookies or as little ball cookies - it doesn't matter. Read More
(17)
Rating: 5 stars
12/03/2004
Delicious - everyone loves them! You don't have to make them in crescent shapes. I prefer to make them as little round cookies or as little ball cookies - it doesn't matter. Read More
(17)
Rating: 4 stars
06/23/2007
GREAT RECIPE DIDN'T HAVE BRANDY SO I SUBSTITUTED MADAGASCAR VANILLA AND TURNED OUT REALLY GREAT Read More
(9)
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Rating: 3 stars
10/31/2006
A bit too much flour I'm going to reduce the amount if I make a next batch. Read More
(6)
Rating: 5 stars
11/25/2008
A delicious cookie! Yummy! Thank you so very much for this recipe! An oldie but goodie. Read More
(4)
Rating: 3 stars
03/25/2013
This is not a very sweet cookie unless you roll them in the powdered sugar. Try one after baking see if you like it or not as is then play around with how much powdered sugar you want to add. I shook the cookies up in a bag of powdered sugar to get a nice thick layer of sweetness. Rolling the dough in the almonds was a bit of a hassle for me next time I'll just add the full 1.5c to the dough/batter. I used my food processor to chop the almonds and in the future I'll process until the almonds are completely ground up - I prefer a more homogeneous cookie. 2c flour worked out well and I didn't need to chill the dough. Read More
(3)
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Rating: 2 stars
01/05/2009
just nothing special Read More
(3)
Rating: 5 stars
01/04/2013
My husband loves these cookies. They bring him back to his childhood! Read More
Rating: 5 stars
07/11/2014
I agree with Monica. Since it's not a sweet cookie just powder it with sugar. It adds to its sweetness. Chilling the dough makes it easier to roll though. I love it with my morning coffee. The cookie jar does not ran out of it. I love it. Read More
Rating: 5 stars
01/09/2016
I made theses for Christmas cookies as one of my 4 types this year. They came out so good they were everyone's favorite! I used almond flour instead of the ground almonds. Read More