1 c. butter, softened
1 c. confectioners' sugar, divided
1 tsp. almond extract
2 c. flour
1 c. finely chopped almonds

In a large bowl beat butter with 1/2 cup sugar until light and fluffy. Blend in almond extract. Sift flour gradually. Add to mixture along with almonds. Blend together until it forms a dough. Shape dough into a ball. Seal in plastic wrap. Refrigerate for at least 1 hour.

Preheat oven to 350 degrees. Divide dough into 8 pieces. Lightly flour hands and work surface. Shape each piece into 1/2" thick roll. Cut each roll into 2" pieces. Arrange on ungreased cookie sheet. Shape each into crescent. Bake 18 to 20 minutes. Cool, drop into remaining sugar. Yield: about 3 dozen cookies.