Almond Crescents 
Makes 6 dozen 

1 cup butter or margarine
1/2 cup confectioners' sugar
1 tablespoon brandy
2 teaspoons water
1 1/2 cups whole, natural almonds
2 cups all-purpose flour
                   
1. Cream butter with powdered sugar until light. 
2. Mix in brandy and water. 
3. Chop almonds and set 1/2 cup aside. Add the rest of the
   almonds to mixture. Stir in flour and mix well. 
4. Chill dough until stiff enough to mold. 
5. Preheat oven to 350 degrees F. 
6. Shape dough into crescent shapes (Use about 1 tsp per
   cookie.) 
7. Dip into additional chopped almonds 
8. Bake on ungreased cookie sheet 12-15 mins. 
9. Cool on wire racks about 5 mins. Option: Roll gently in
   additional powdered sugar after cooling.