2 c. (1 lb.) sweet butter
1/2 c. confectioner's sugar
2 egg yolks, lightly beaten
2/3 c. blanched almonds, finely chopped
1 1/2 oz. brandy
1/3 c. orange juice
1 tsp. baking powder
4 1/2 - 5 c. flour, sifted
Confectioner's sugar for topping

Cream butter until very light. Beat in sugar, egg yolks, almonds, brandy and orange juice. Sift baking powder with flour and carefully blend into butter mixture. Shape into small crescents and place onto baking sheet. Bake at 400 degrees for 20 minutes. Sift confectioner's sugar onto a large sheet of waxed paper. Upon removing cookies from oven, carefully place on sugar and sift additional sugar over tops and sides. Cool thoroughly before storing. Yields 10 dozen small crescents.