1 c. butter
3/4 c. powdered sugar
1/2 tsp. almond extract
2 c. all-purpose flour
1/4 tsp. salt (optional)
1 c. Quaker Oats (quick or old fashioned), uncooked
1/2 c. finely chopped almonds

Heat oven to 325 degrees. Beat butter and sugar until light and fluffy; blend in almond extract. Add combined flour and salt; mix well. Stir in oats and almonds. Using rounded teaspoonfuls, shape dough into 1 inch balls. Place on ungreased cookie sheet. Bake 15 to 18 minutes or until edges are light golden brown. Cool completely on wire rack. Roll in powdered sugar, if desired. Store tightly covered in cool, dry place. About 4 dozen.