5 oz. (1 1/4 sticks) butter
1/2 tsp. almond extract
1/3 c. sugar
1/2 c. finely ground almonds
1 1/2 c. all-purpose flour
Confectioners' sugar

Preheat oven to 350 degrees. Cream butter in mixer or food processor. Add almond extract and sugar, and beat for 1 minute. Beat in almonds, then add flour. Incorporate well.

Turn mixture onto board or work surface and knead dough. Break off small pieces of dough and roll between hands into small cigar shapes, each about 2 or 3 inches long.

Place on unbuttered cookie sheet, turning ends down to form crescents. Bake 15 minutes until golden; reverse position of pan halfway through. Cool on rack and sprinkle with confectioners' sugar. Makes 30 to 36 cookies.