1 c. butter, softened
1/2 c. sugar
2/3 c. blanched almonds, chopped fine
1/4 tsp. salt
1 2/3 c. flour
1/2 tsp. vanilla

Mix butter and sugar together, add rest of ingredients. Chill dough. Roll into long rolls about the size of a pencil, cut in 2 1/2 inch lengths. Pull ends around to form crescents. Bake on ungreased cookie sheet. While hot sprinkle with powdered sugar.

Bake in slow oven, 325 degrees, about 8-10 minutes. Should be light in color, not brown.