Almond Crescents

2 1/3 sticks (18 tbsp) unsalted butter
1 cup confectioner's sugar
2 tsp. vanilla extract
1 cup blanched almonds, finely ground in food processor
2 1/2 cups all-purpose flour

Heat oven to 350°

Beat butter and confectioner's sugar with mixer on medium speed for 2 minutes. Add vanilla extract and beat until mixed. Slowly add almonds and flour and mix at low speed. Scrape the dough onto a floured work area; cut into four equal sections. Use palm of hand to roll each into a cylinder. Cut each cylinder into 12 equal parts. Roll each part with palms of hands and shape into crescents approximately 2 inches long. Place crescents on a greased cookie sheet.

Bake for 20 - 25 minutes

Yield: 48 cookies

-Submitted by Pavla Van Bibber