Directions

1. Cream butter or margarine 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 (180 degrees C).
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 minutes.
9. Cool on wire racks about 5 minutes. Option: Roll gently in additional powdered sugar after cooling.