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
1 c. Quaker oats (quick or old fashioned, uncooked)
1/2 c. finely chopped almonds
Powdered sugar

Preheat 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 tablespoons, shape dough into crescents. Bake on ungreased cookie sheet 14 to 17 minutes or until bottoms are light brown. Remove to wire rack. Sift powdered sugar generously over warm cookies. Cool completely. Store tightly covered. Makes about 4 dozen.