1 cup butter, softened
1 1/2 tsp almond extract
2 1/4 cups all-purpose flour
1/2 cup finely chopped toasted almonds
sifted powdered sugar
Beat the butter and a fourth cup of the powdered sugar until light and fluffy; blend in the almond extract. Add the flour, mixing well. Stir in the almonds. Shape level teaspoons of the dough into crescents; place on ungreased cookie sheets. Bake at 325 degrees 25 to 30 minutes until lightly browned. Immediately remove from the cookie sheets and cool for 5 minutes. Sprinkle lightly with more of the podered sugar.
Yield: Approximately 60 cookies (5 dozen)
Note: You can also shape the teaspoons of dough into balls and finish as above.