1 c. butter, softened
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
Powdered sugar

Heat 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 14-17 minutes or until bottoms are light golden brown. Remove to wire rack. Stir remaining sugar over warm cookies. Store tightly covered. About 4 dozen.