1/2 c. shortening
1/2 c. butter
1/2 c. sugar
1/4 tsp. salt
1 1/2 tsp. almond extract
1/2 tsp. vanilla
1 1/2 c. sifted all-purpose flour
3/4 c. fine dry bread crumbs
1/2 c. sifted confectioners' sugar, combined with 1/2 tsp. cinnamon

Cream shortening and butter; blend in sugar, salt, extracts, and crumbs. Work in flour, part at a time, combining well after each addition. Chill at least 1 hour. Shape into 1-2 inch rolls into crescents and put on ungreased cookie tray. Bake in preheated oven (300-325 degrees) for 20-30 minutes. Remove cookies to cake racks and sift confectioners' sugar over them. Store in closely covered tin.