Ingredients
1 cup unsalted butter, softened1/2 cup sugar1 teaspoon vanilla extract1/8 teaspoon almond extract2 cups all-purpose flour1-1/4 cups ground almonds1/2 teaspoon saltConfectioners’ sugar
Preparation
Preheat oven to 350°. In a large bowl, cream butter and granulated sugar until light and fluffy. Beat in extracts. In another bowl, whisk flour, almonds and salt; gradually beat into creamed mixture.
Divide dough into 4 portions. On a lightly floured surface, roll each portion into a 24-in. rope. Cut crosswise into twelve 2-in. logs; shape each into a crescent. Place 1-1/2 in. apart on ungreased baking sheets.
Bake 10-12 minutes or until set. Cool on pans 2 minutes before removing to a wire rack. Dust warm cookies with confectioners’ sugar.
