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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin


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This recipe for ALMOND CRESCENTS, by , is from Grandmother Kathryn's Baking Recipes, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Judith Beck


1 cup butter
⅓ cup sugar
⅔ cup ground blanched almonds
1⅔ cups sifted flour
tsp salt

1 cup powdered sugar
1 tsp cinnamon

Semi-sweet or mint chocolate bits melted in top of double boiler

Preheat oven to 325

Cream butter and sugar.
Add ground almonds

Sift flour and salt together and work into the creamed mixture.

Chill dough until it is easy to handle.
Using your hands, roll the dough into a long, pencil-thin roll.
Cut into 2 inch lengths.
Form into crescents on baking sheet and bake for 14 - 16 minutes until set, but not brown.
Let cool slightly on the baking sheet.

While still wam, carefully dip each cookie in the coating
When cookies are cool carefully dip half of each crescent in the melted chocolate. Run a spatula across bottom of crescent to scrape off chocolate and place on waxed paper to cool.

Store in covered container

Number Of Servings:
Number Of Servings:
5 dozen




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