1/2 lb. butter (no substitutes)
3/4 c. confectioners' (powdered) sugar
1 tsp. almond or vanilla extract
1 3/4 c. sifted flour (must be accurate)
3/4 c. finely chopped nuts (walnuts)

Cream softened butter with powdered sugar. Add extract. Fold in sifted flour and finally add finely chopped nuts. Batter will be soft, therefore, refrigerate for approximately 1 hour before baking. Roll into ball, shape or form crescent shape. Bake on ungreased cookie sheet for 10 minutes in 350 degree oven. Do not overbake. While still warm from oven, sprinkle generously with powdered sugar. Let cool, then store in tin can. Will retain freshness for several weeks.