These almond crescents are one of the best,,,,but not as good as Grandma's

These are extremely good almond crescents. Like another reviewer, I also added 1/4 teaspoon of almond extract, but otherwise made them as is (using real butter as the recipe calls for). It makes a lovely buttery, almond-y cookie, and these got rave reviews. They are a bit delicate, so be careful when covering them in powdered sugar, but then, most almond crescents are. I also found that greasing the cookie sheets isn't really necessary - I had one sheet I forgot to grease before putting cookies onto it, and they turned out just as nice as the ones on the greased sheets. You may want to let them cool a bit longer than two minutes before doing the powdered sugar as well. They're more likely to crumble if they're too warm when you're putting the powdered sugar on. I found letting them sit for four to five minutes worked better, as they were still warm enough, but much less likely to crumble. I will definitely be saving this recipe to make again!

This recipe is perfect! If users substitute margerine or crisco for the butter, they will have cookies that will not form because of the water content in these substitutions. Use only real butter in this recipe and you will not have problems with the cookie forming (after some time being refrigerated.) That being said, the only addition I made was to add 1/4 tsp. almond extract because I love the flavor so much. It was a rich, buttery, pastry-like cookie. I also want to add that these mixed up in the food processor in about 3 minutes, making this an easy cookie to put together. Thanks for a recipe that will show up in my Christmas line up this year!

flour is not enough to sustain shape or form of cookie--check amounts!!