cup of butter or margarine softened
cup of powdered sugar
cups all-purpose flour
teaspoons of almond extract
cup (6 ounces) semi-sweet chocolate chips
Preheat oven to 375 degrees. Line cookie shets with parchment paper or leave ungreased. Cream butter, sugar and egg yolks in large bowl. Beat in flour and almond extgract until well mixed. Shape dough into 1-inch balls. (If dough is too soft to handle, cover and regfrigerate until firm). Roll balls into 2-inch long ropes, tapering both ends. Curve ropes into crescent shapes. Place 2 inches apart on cookie sheets. Bake 8-10 minutes or until set, but not browned. Remove to wire racks to cool. Melt chocolate chips. Dip one end of each crescent in melted chocolate. Place on waxed paper, cool until chocoate is set.