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Prep Time: 120 Minutes Cook Time: 15 Minutes |
Ready In: 135 Minutes Servings: 3 |
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Cookie recipe came from Aunt Sharon Schooley Ingredients:
1 cup soft margarine (not butter) |
1/3 cup sugar |
2/3 cup ground almonds |
1 2/3 cups flour |
1/4 teaspoon salt |
2 cups powdered sugar (approximately, used for coating) |
Directions:
1. Cream together margarine, sugar, and almonds.
2. Sift together flour and salt. Then add to creamed mixture.
3. Refrigerate 1 hour.
4. Form into small crescents (or roll into balls if you wish) and bake on un-greased cookie sheets for 15 minutes.
5. Cool slightly till lukewarm. Then take each cookie and roll and coat in powdered sugar.
6. Note: When rolling be sure not to roll crescents when too hot, or they will break apart. If they are too cool, then the powdered sugar won't stick.
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