“Cookie recipe came from Aunt Sharon Schooley”
READY IN:
2hrs 15mins
YIELD:
36 cookies
UNITS:
US

Ingredients Nutrition

  • 1 cup soft margarine (not butter)
  • 13 cup sugar
  • 23 cup ground almonds
  • 1 23 cups flour
  • 14 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.

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