Title: SNOW-COVERED ALMOND CRESCENTS
1 c Butter,
3/4 c Powdered sugar
1/2 t Almond extract
2 t Vanilla extract
2 c All-purpose flour
1/4 t Salt (opt)
1 c QUAKER Oats (quick or
1/2 c Finely chopped almonds
Additional powdered sugar
Heat oven to 325'F. Beat Butter, powdered sugar
and almond extract
until fluffy. Add flour and salt; mix until well
blended. Stir in oats and
almonds. Using level measuring tablespoonfuls,
shape dough into crescents.
Bake on ungreased cookie sheet 14-17 minutes or
until bottoms are light
golden brown. Remove to wire rack. Sift additional
powdered sugar generously over warm cookies.
Makes about 4 dozen cookies.