Brazil Nut Crescents

Gourmet magazine, October 1958

• Ready In: 30 mins
• Yields: 24-36 cookies

Ingredients

• 1 1⁄4 cups  sifted flour
• 1⁄4 cup  sifted powdered sugar
• 1  cup  blanched and finely ground brazil nut
• 1⁄2 cup butter

Directions

1. Combine and sift the flour and sugar.
2. Add the almonds.
3. Cream the butter and add the dry ingredients.
4. knead the dough until it's mixed.
5. make a 2 inch roll. make 1/2 inch slices. make crescent shapes.
6. bake on a buttered sheet for 10 minutes at 325.