1 c Butter or margarine

3/4 c Sugar

1 ts Vanilla extract

1 1/2 ts Almond extract

2 1/2 c Flour; unbleached

1 c Almonds; ground

1 x Confectioners' sugar

Beat together butter and sugar until very light and fluffy. Blend in extracts. Mix in flour and almonds. Using about 1 T of dough for each, shape into logs and bend into crecents. Place on greased cookie sheet. Bake 12 to 15 minutes at 350 degrees F until light brown. While warm, roll crecents in confectioners' sugar. Cool on racks and store in a tightly sealed container. Makes 3 dozen cookies.