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| 1/2 x ca. 450 g | (2 sticks) unsalted butter |
| 2/3 Tasse | Sifted confectioners' sugar, |
| | Plus more for rolling |
| 1 Teelöffel | vanilla extract |
| 1/2 Teelöffel | almond extract |
| 1 Tasse | Almonds coarsely chopped |
| 2 1/3 Tasse | all-purpose flour Sifted |
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1. Heat oven to 350 and line baking sheets with parchment paper. Cream together butter and 2/3 cup sugar until fluffy. Beat in extracts, then add
almonds. Stir in flour and beat until well mixed. 2. Divide dough in half and roll each half into a log 1 inch in diameter. Cut each log into 3/4-inch pieces, and roll each piece into a cylinder 2 inches long. Place cylinders 1 to 2 inches apart on baking sheets, and form into crescents. 3. Bake for 15 to 20 minutes, or until lightly golden. Let crescents cool, then roll in additional sugar. Makes 5 dozen crescents. Thanks to Martha's eighth-grade home-economics teacher, Miss Baer, many of her friends and family get to enjoy these delicious and easy-to-make cookies. Give them in a reusable tin, such as a pudding mold, tied with a bow.
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