1 lb. butter
1 c. sugar
2 c. almonds
3 c. flour
1 tsp. vanilla
2 c. powdered sugar

Grate almonds in blender. Cream butter and sugar. Add grated almonds. Stir in flour. Refrigerate dough 1 hour. Form into crescents. Bake on ungreased sheet 12 minutes at 375 degrees. While warm, roll in powdered sugar.