1 c. (2 sticks) butter, softened
3/4 c. powdered sugar
1/2 tsp. almond extract or 2 tsp. vanilla
2 c. all-purpose flour
1/4 tsp. salt (optional)
1 c. Quaker Oats
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 tablespoonsful, shape dough into crescents. Bake on ungreased cookie sheet 14 to 17 minutes or until bottoms are light golden brown. Remove to wire rack. Sift remaining sugar generously over warm cookies. Cool completely. Store tightly covered. Makes about 4 dozen.