From Mrs. Cooney's Cooking Class, 1955 Marymount College. From Germaine Latonis' recipe library.
- 1 cup butter
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 2 cups sifted all-purpose flour
- 1 cup finely ground unblanched almonds
- Confectioners' sugar
- Cream the butter.
- Add other ingredients.
- Mix thoroughly.
- Preheat oven to 325 degrees F.
- Shape the dough into crescents about 1/2" thick and 2" long.
- Bake approximately 15 minutes.
- Let cool 5 minutes. Roll in confectioners' sugar.