1-1/4 c. all purpose flour
3/4 c. butter flavor shortening
1/2 c. almonds, finely ground
1/2 tsp. salt
1/4 tsp. almond extract
Confectioners' sugar
3/4 of 6 oz. pkg. chocolate melting wafers (about 2/3 c.)

About 3 hours before serving or early in the day:

1. Into a large bowl, measure flour, shortening, almonds, salt, almond extract and 1/2 cup confectioners' sugar. With hand, knead ingredients until well blended and mixture holds together. Wrap dough in plastic wrap; refrigerate 1 hour or until firm enough to handle. (Or, place dough in freezer for 30 minutes).

2. Preheat oven to 350 degrees. With floured hands, shape half of dough into 2 1/2 x 1/2 inch crescents (each about 2 heaping teaspoons). Place cookies about 1 inch apart, on ungreased large cookie sheet.

3. Bake cookies 15 minutes. Cool cookies on cookie sheet or wire rack 10 minutes. While cookies are still warm, sprinkle with 2 tablespoons confectioners' sugar. With pancake turner, remove cookies to wire rack to cool. Repeat with remaining dough and sprinkle warm cookies with 2 tablespoons confectioners' sugar.

4. In small saucepan over medium low heat, heat chocolate melting wafers until melted and smooth; dip one end of each cookie into chocolate. Place cookies on tray or cookie sheet lined with wax paper. Cool until chocolate hardens; do not refrigerate. Store in tightly covered container. Makes about 2 1/2 dozen cookies.