1 c. (2 sticks) butter, softened
3/4 c. powdered sugar
1/2 tsp. almond extract O.R.
2 tsp. vanilla
2 c. all-purpose flour
1/4 tsp. salt (opt.)
1 c. Quaker Oats, uncooked
1/2 c. finely chopped almonds
Powdered sugar

Heat oven to 325 degrees. Beat butter, sugar and almond extract until fluffy. Add flour and salt; mix until well blended. Stir in oats and almonds. Using level measuring tablespoonfuls, shape dough into crescents. Bake on UNGREASED cookie sheet, 14 to 17 minutes or until bottoms are lightly golden brown. Remove cookies to wire rack. Sift remaining sugar generously over warm cookies. Cool completely. Store LIGHTLY covered. About 4 dozen.