Butter Almond Classic Cookies

• 1 c. (2 sticks) oleo (unsalted or regular), softened
• 1 c. confectioners sugar, divided
• 1 tsp. almond extract
• 2 c. all-purpose flour
• 1 c. finely chopped almonds or pecans

1. In a large bowl, beat oleo with 1/2 cup sugar until light and fluffy.
2. Add extract.
3. Stir flour and gradually add to mixture. Add nuts and mix together until a dough forms.
4. Shape dough into a ball, seal in plastic wrap and refrigerate at least 1 hour.
5. Heat oven to 350u0b0.
6. Divide dough into 8 pieces.
7. Lightly flour hands and work surface.
8. Shape each piece into a 1/2 inch thick roll. Cut each roll into 2 inch pieces.
9. Arrange on ungreased cookie sheets and shape each into a crescent, tapering the ends by gently pinching them.
10. Bake 18 to 20 minutes or until very light brown. Cool cookies; dust with sifted remaining sugar.
11. Store in airtight container.
12. Makes about 3 dozen.

oleo, confectioners sugar, almond extract, flour, almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=235620 (may not work)