Almond Crescents

Cookie recipe came from Aunt Sharon Schooley

• Ready In: 2 hrs 15 mins
• Yields: 36 cookies

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.