1 c. (2 sticks) sweet unsalted I Can't Believe It's Not Butter, softened
1 c. confectioners' sugar, divided
1 tsp. almond extract
2 c. all-purpose flour
1 c. finely chopped almonds

In a large bowl, beat butter with 1/2 cup sugar 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 a 1/2 inch thick roll. Cut each roll into crescent, tapering the ends by gently pinching them. Bake 18-20 minutes or until faintly brown. When cookies are completely cooled, dust tops with sifted remaining sugar. Store in airtight container. Yields: approximately 3 dozen cookies.

DBS & C