1 c Butter or margarine 3/4 c Sugar 1 ts Vanilla extract 1 1/2 ts Almond extract 2 1/2 c Flour; unbleached 1 c Almonds; ground 1 x Confectioners' sugar Beat together butter and sugar until very light and fluffy. Blend in extracts. Mix in flour and almonds. Using about 1 T of dough for each, shape into logs and bend into crecents. Place on greased cookie sheet. Bake 12 to 15 minutes at 350 degrees F until light brown. While warm, roll crecents in confectioners' sugar. Cool on racks and store in a tightly sealed container. Makes 3 dozen cookies.
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