1 1/2 c. flour
1/2 tsp. salt (or less)
2/3 c. butter
1/2 c. confectioners sugar
Few drops almond extract

Sift flour, measure and add salt and sift again. Cream butter gradually. Add confectioners sugar and continue to beat until light. Combine the dry ingredients and creamed mixture. Blend thoroughly. Take a small amount of dough at a time, roll into ball, then elongate to look like a cocoon. Shape into a crescent. Bake 20 to 25 minutes at 325 to 350 degrees on ungreased cookie sheet. Roll in confectioners sugar while hot.