1 c. margarine, softened
¾ c. powdered sugar
1 large egg yolk
2 T. orange juice
2 t. orange peel
1 ½ t. vanilla
2 ¼ c. flour
½ c. ground almonds
¾ t. baking powder
In a large bowl, at medium speed, beat butter until light
and fluffy. Beat in ½ cup powdered
sugar, until blended. Beat in egg yolk,
orange juice, peel and vanilla. On
sheet of waxed paper, combine dry ingredients.
Gradually add to butter mixture.
Cover dough with plastic wrap and refrigerate until firm, about 1
hour. Preheat oven 350 degrees. For each cookie, shape 1 tablespoon dough
into a 3 inch long rope. Place on
ungreased cookie sheet, curve ends to form crescent shape. Space cookies 1 inch
apart. Bake 15 minutes. Cool 5 minutes. Sprinkle generously with powdered sugar.