1 stick butter – softened
1 cup confectioners’ sugar
1/2 tsp. almond extract
1 cup flour
1/2 cup finely ground blanched slivered almonds
Beat together butter and ½ cup confectioners’ sugar until smooth and creamy. Add almond extract. On low speed, beat in flour and almonds. Wrap dough in plastic wrap and refrigerate until firm – 2 hours.
Heat oven to 325 degrees. Pinch off pieces of dough in heaping teaspoonfuls. Roll into logs. Taper ends and bend into crescent shapes. Place on ungreased baking sheets.
Bake for 16 – 18 minutes or until lightly browned.
Remove cookies to wire rack. While warm, dust with a generous layer of remaining confectioners’ sugar. Cool completely.
Makes 3 dozen.