4 c. flour, sifted
1/4 c. sugar
1/2 tsp. salt
1 c. butter or regular butter
1 pkg. active dry yeast
1 c. milk, scalded & cooled
2 eggs, beaten
5 1/2 c. vanilla wafers, crushed
1/2 c. butter, melted
1 tsp. almond extract
2 tbsp. water

Sift together flour, sugar and salt into bowl. Cut in 1 cup butter with pastry blender until crumbly. Sprinkle yeast over milk, stir to dissolve. Add yeast and eggs to crumb mixture, stir to mix. Cover with plastic wrap. Refrigerate overnight (can be stored overnight). Combine vanilla wafers, 1/2 cup butter, almond extract and water, set aside. Divide dough into fourths. Roll each into 15 x 11 rectangles on floured surface. Sprinkle with 1 1/2 cups of wafer mix. Roll up like jelly roll from narrow side. Place on greased baking sheet.

Shape into crescent. Snip 1 1/2 inch cuts 1 inch apart with scissors around outside edge. Cover and let rise in warm place until doubled. Three hours. Bake in 375 degree oven 20 minutes. (Don't overbake.) Remove. Cool. Drizzle vanilla icing over it.

VANILLA ICING:

4 c. confectioners sugar
2 tbsp. butter
1/2 tsp. vanilla
4 tbsp. milk