2 sticks butter, room temperature
2/3 cup natural cane sugar
1 teaspoon vanilla extract
1 1/2 teaspoons almond extract
2 1/2 cups unbleached flour
1 cup finely ground almonds
Heat oven to 350°F. Cream the butter and sugar together. Add extracts. Add flour and almond flour. Mix thoroughly.
Take tablespoons of dough and roll into a small balls, about an inch in diameter, then shape into a crescent. Place onto greased cookie sheet and bake for 12 - 15 minutes or until a light golden brown. While warm, roll crescents in confectioners’ sugar. Cool on racks and store in a tightly sealed container. Makes 3 dozen.
For chocolate lovers, let the cookies cool and dip one end into melted chocolate and let cool until chocolate is hard.