2 cups self-rising flour
1 cup butter or margarine, softened
1 cup ground almonds
½ cup confectioners’ sugar
1 teaspoon vanilla extract
¼ teaspoon almond extract
Confectioners’ sugar

In a large mixing bowl, combine flour, butter, ground almonds, sugar, vanilla and almond extracts; knead until well blended and mixture holds together.  Shape into a ball; refrigerate, covered, for 1 hour.

Preheat oven to 375°F.

Form the dough into 1-inch balls; form each ball into a 3-inch-long roll.  Place, 2-inches apart, on UNGREASED cookie sheets; curve to make crescents.

Bake 10 to 12 minutes, until set but not brown.  Remove from cookie sheets; place on a large piece of aluminum foil.  Dust generously with confectioners’ sugar, turn and dust again to coat both sides.  Cool.

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