1 c. sweet butter
1 c. powdered sugar
1/2 tsp. vanilla
1/2 lb. almonds (put through food chopper)
2 to 2 1/4 c. flour

Cream butter well. Add sugar, vanilla, almonds and flour last. Put in refrigerator for 1/2 to 1 hour. Shape into crescents. Place on lightly greased cookie sheets. Bake at 300 degrees for 25 minutes. Let cool. Shake in powdered sugar. Store in tight container. (You can use pecans.)