BUTTER ALMOND COOKIES

By á-47588

Ingredients

• 1 cup (2 sticks) margarine, softened
• 1 cup confectioners sugar, divided
• 1 tsp. almond extract
• 2 cups all purpose flour
• 1 cup finely chopped almonds (or walnuts)

Preparation

Step 1

In a large bowl, beat margarine with ½ cup sugar until light and fluffy. Add almond extract. Sift flour and gradually add to mixture. Add almonds and mix together until a dough forms. Shape dough into a ball, seal in plastic wrap and refrigerate at least 1 hour. Heat oven to 350 degrees. Divide dough into 8 pieces. Lightly flour hands and work surface. Shape each piece into a 1/2–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 very lightly brown. Cool cookies; dues with sifted remaining sugar. Store in airtight container. Makes about 3 dozen cookies. (Denise likes these)