2 c. (1 lb.) sweet butter
3 tbsp. confectioner's sugar
2 egg yolks, lightly beaten
1 jigger brandy or Scotch whiskey
1 c. walnuts or blanched almonds, chopped
1 tsp. baking powder
4 1/2 c. flour, sifted
Confectioner's sugar for topping

Cream butter until light, beating for 15 minutes. Beat in sugar, egg yolks, flavoring and nuts. Sift baking powder and flour and carefully blend into butter mixture. Shape into small crescents. Place on baking sheets and bake at 425 degrees for 15 to 20 minutes. Sift confectioner's sugar onto a large sheet of waxed paper. Place cookies on the sugar and sift additional sugar over tops and sides. Cool thoroughly before storing. Yields 10 dozen small crescents.