Martha Stewart'S Almond Crescents

• 1 cup unsalted butter, softened
• 2/3 cup sifted confectioners' sugar, plus extra for rolling
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 cup coarsely chopped slivered almonds
• 2 1/3 cups sifted all-purpose flour

1. Cream the butter and the 2/3 cup confectioner's sugar until fluffy. Beat in the vanilla and almond extracts, then add the almonds. Stir in the flour and beat until well mixed.
2. Preheat the oven to 350 degrees and line baking sheets with parchment paper.
3. Divide the dough in half into a roll one inch in diameter. Cut each roll into 3/4 inch slices, roll each slice into a cylinder 2 inches long, place 1 to 2 inches apart on cookie sheet and form into a crescent shape.
4. Bake for 15 to 20 minutes or until lightly golden. Let cool, then roll in confectioner's sugar until coated.

unsalted butter, sugar, vanilla, almond extract, almonds, flour

Taken from www.food.com/recipe/martha-stewarts-almond-crescents-343980 (may not work)