1 c. margarine, softened
1 c. powdered sugar, divided
1 t. almond extract
2 c. flour
1 c. finely chopped almonds
In a large bowl, beat margarine with ½ c. sugar until
light and fluffy. Blend in almond
extract. Sift flour and gradually add
to the margarine mixture, along with the almonds. Shape dough into ball and wrap with plastic. Refrigerate one hour. Heat oven to 350 degrees. Divide dough into 8 pieces. Lightly flour hands and work surface. Shape each piece into a ½ inch thick
roll. Cut each roll into 2 inch
pieces. Arrange on ungreased cookie
sheets and shape each into a crescent, tapering the ends by gently pinching
them. Bake 18-20 minutes or until
faintly brown. When cookies are
completely cool, dust tops with sifted remaining sugar. Store in airtight container. Makes 3 dozen.