Martha Stewart's Almond Crescent Cookies

1/2 lb (2 sticks) unsalted butter

2/3 c Sifted confectioners' sugar,

Plus more for rolling 1 ts Vanilla extract

1/2 ts Almond extract

1 c Coarsely chopped almonds

2 1/3 c Sifted all-purpose flour

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.