1 c. softened butter (2 sticks)
1 c. confectioners' sugar (divided into 1/2 cups)
1 tsp. almond extract
2 c. all purpose flour
1 c. chopped almonds

In large bowl, beat butter until light and fluffy. Blend in almond extract. Sift flour and gradually add to mixture along with almonds. Blend together until it forms a dough. Shape dough into a ball, seal in plastic wrap and refrigerate at least 1 hour. Heat oven to 350 degrees. Divide dough into 8 pieces. Lightly flour hands and work surface. Shape each piece into 1/2" thick roll. Cut each roll into 2" pieces.

Arrange on ungreased cookie sheet and shape each into a crescent tapering at ends by pinching them. Bake 18 to 20 minutes or until faintly brown. When cookies are cooled completely, dust tops with confectioners' sugar. Store in air tight containers. Yield: about 3 dozen.