Almond Crescents

1 cup (1/2 lb.) unsalted butter or margarine, softened
1 egg yolk
2 Tbsp. powdered sugar
1/2 cup ground almonds
1 Tbsp. brandy or 1/2 tsp. vanilla
2 cups all-purpose flour
1/2 tsp. baking powder
1 1/2 to 2 cups powdered sugar

Spread ground almonds in a shallow pan and toast in a 350° oven for 6 to 8 minutes or until lightly browned. Let it cool completely.
In a large bowl of an electric mixer, beat butter until it is creamy. Add egg yolk and the 2 tablespoons powdered sugar; mix well. Strir in brandy or vanilla and almonds. In a separate bowl, stir together flour and baking powder. Add to butter mixture gradually, blending thoroughly.
Pinch off dough in 1-inch balls and roll each into a 3-inch rope. Place ropes about 2 inches apart on ungreased baking sheets; shape cookies into crescents. Bake in a 325° oven for 30 minutes or until very lightly browned. Place baking sheets on racks and let cookies cool for 5 minutes. Sift half the remaining powdered sugar over a sheet of wax paper. Transfer cookies to paper, placing them in a single layer. Sift remaining powdered sugar over cookies to cover. Let cool completely; store airtight.
Bakes about 2 1/2 dozen.

Coconut Shortbread Cookies

1 cup (1/2 lb.) butter, softened
1/4 cup granulated sugar
1 tsp. vanilla
2 cups all-purpose flour
1/4 tsp. salt
2 cups flaked coconut
About 1 cup powdered sugar

In a large bowl of an electric mixer, beat butter until it is creamy; add granulated sugar and beat until smooth. Mix in vanilla. In separate bowl, stir together the flour and salt; gradually add to butter mixture, blending thoroughly. Add coconut flakes and mix until well combined. Shape dough into a roll about 1 1/2 inches in diameter; wrap in wax paper and refrigerate until firm (at least 2 hours) or for up to 3 days.
Unwrap dough. Using a knife, cut into 1/4-inch-thick slices; place slices slightly apart on ungreased baking sheets. Bake in a 300° oven for 20 minutes or until cookies are firm to the touch and lightly browned on bottoms. Transfer the cookies to racks and let cool for 5 minutes. Sift haft the powdered sugar on top to cover cookies lightly. Let cookies cool completely. Store airtight.
Bakes about 4 dozen.

Brownie Date Drops

1/2 cup (1/4 lb.) butter or margarine, softened
1 cup sugar
2 eggs
1 tsp. vanilla
2 oz. unsweetened chocolate, melted and cooled
1 cup all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1 cup each snipped pitted dates and chopped walnuts

In a large bowl of an electric mixer, beat butter and sugar until its creamy; beat in the eggs and vanilla, then chocolate. In separate bowl, stir together flour, salt, and baking powder; gradually add to butter mixture blending thoroughly, then stir in dates and walnuts.
Drop dough by a level of tablespoonfuls onto greased baking sheets, placing cookies about 1 inch apart. Bake in a 350° oven for 13 minutes or until tops are dry and just set when lightly touched (cookies will be soft; do not overbake). Transfer the cookies to racks and let cool. Store airtight.
Bakes about 3 dozen.

Sugar Cookies

3/4 cup (1/4 lb. plus 4 Tbsp.) butter or margarine, softened
1 cup sugar
2 eggs
1 tsp. vanilla
2 3/4 cups all-purpose flour
1 tsp. each baking powder and salt
Sugar

Use an electric mixer, beat butter and 1 cup sugar until its creamy; beat in eggs and vanilla. In separate bowl, combine flour, salt and baking powder; blend with butter mixture to form a soft dough. Cover tightly with plastic wrap and refrigerate until firm (within 1 hour).
On a floured board, roll out dough in a portion at a time to a thickness of 1/8 inch (keep the remaining portion refrigerated). Cut out cookies shapes (about 2 1/2 inches in diameter) and place slightly apart on ungreased baking sheets then sprinkle with sugar.
Bake in a 400° oven for 8 to 10 minutes or until edge are light browned. Transfer to racks and let cool completely before handling. Store airtight.
Bakes up to 4 dozen.