1 c. 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 (optional)
1 c. Quaker Oats, 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 well until well blended. Stir in oats and almonds. Using level measuring tablespoon, shape dough into crescents.

Bake on ungreased cookie sheet 14-17 minutes or until bottoms are lightly golden brown. Remove to wire rack. Sift remaining sugar generously over warm cookies. Cool completely. Store tightly covered.