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 (opt.)
1 c. Quaker Oats (quick or old fashioned, 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 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 light golden brown. Remove to wire rack. Sift remaining sugar generously over warm cookies. Cool completely. Store tightly covered. About 4 dozen.