1 c. butter
2/3 c. almonds, finely chopped
1/4 tsp. salt
1/2 c. confectioners sugar
2 1/4 c. flour, sifted

In a bowl, cream together butter and sugar until fluffy. Add almonds, flour, and salt, mixing thoroughly. Chill dough for 1 hour or overnight. Take piece of dough the size of walnut and roll into crescent (about 2 inches). Place on cookie sheet and bake 15 minutes at 325 degrees until set, not brown. Cool on pan for a few minutes then dip in sugar again. Store or freeze. Bake 15 minutes at 325 degrees.

I have a friend called Rusty, if he had a choice of one food to eat he could be very happy just to have an almond crescent. These cookies are in every cook book, but they really are one of the best.