Almond Crescents

It's cookie time! Here's one of my children's favorite memory cookies:

Bake at 300 degrees for 20 minutes. Makes about 6 dozen cookies

1 cup (2 sticks) butter or margarine
1/4 cup confectioner's sugar (powdered sugar)
1 T. water
1-1/2 tsp. almond extract
2 cups all purpose flower
4-1/2 oz. almonds, finely chopped
more powdered sugar for dusting finished cookie

1. Melt butter or margarine in a medium saucepan (you will use this pan to make the whole recipe). Remove from heat. Stir in 1/4 cup powdered sugar, water and almond extract; gradually blend in flour, then almonds, to make a pastry like dough.
2. Pinch off dough, about a teaspoonful at a time, and roll lightly between palms of hands into strips about 2 inches long. Place on ungreased cookie sheet, curving into crescent shapes as you put them down.
3. Bake in slow oven of 300 degrees 20 minutes, or until delicately golden.
4. Remove carefully from cookie sheets; dust with powdered sugar while still hot. Cool on wire rack, then dust again with powered sugar.
A delicate, yummy cookies.
Enjoy!