Ingredients
1 cup blanched almonds2 cups butter, softened2-1/2 cups confectioners’ sugar, divided1 large egg yolk, room temperature3 tablespoons whiskey or orange juice2 teaspoons vanilla extract5 cups all-purpose flour1 teaspoon baking powderAdditional confectioners’ sugar
Preparation
Place almonds in an ungreased 9-in. square baking pan. Bake at 350° until lightly browned, 5-10 minutes, stirring several times. When cool, process in a food processor until finely chopped; set aside.
In a large bowl, cream butter and 3/4 cup confectioners’ sugar until light and fluffy. Add the egg yolk, whiskey or juice and vanilla; mix well. Combine the flour, baking powder and reserved almonds; gradually beat into creamed mixture.
Shape tablespoonfuls of dough into 3-in. logs. Place 1 in. apart on ungreased baking sheets; shape into crescents. Bake at 350° until set and bottoms are lightly browned, 14-18 minutes.
Carefully roll warm cookies in remaining confectioners’ sugar. Cool on wire racks. Sprinkle with additional confectioners’ sugar.
