1 c. soft shortening (1/2 butter)
1/3 c. sugar
1 2/3 c. flour
1/2 c. ground blanched almonds
1/4 tsp. salt

Mix shortening and butter, sugar, almonds; sift together and work in flour and salt. Chill dough. Roll with hands pencil thick. Cut in 2 1/2 inch lengths. Form crescents on ungreased baking sheet. Bake until set, NOT BROWN. Cool on pan. While slightly warm carefully dip in 1 cup confectioners sugar and 1 teaspoon cinnamon, mixed. Bake 14-16 minutes at 325 degrees. Yields 5 dozen 2 1/2 inch cookies.