Butter Almond Classic Cookies

Yields:	3 dozen
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In a large bowl, beat margarinewith 1/2 cup sugar until light and fluffy.

Add almond extract. Sift flour and gradually add to mixture.

Add almonds and mix together until a dough forms.

Shape dough into a ball, seal in plastic wrap and refrigerate at least 1 hour.

Heat oven to 350 degrees F. Divide dough into 8 pieces.

Lightly flour hands and work surface.

Share each piece into a 1/2 inch thick roll.

Cut each roll into 2 inch pieces. Arrange on ungreased cookie sheets and shape each into a crescent, tapering the ends by gently pinching them.

Bake 18-20 minutes or until very lightly brown.

Cool cookies; dust with sifted remaining sugar.

Store in airtight container.

Very easy, even for a beginner. I did add a half can of beer, twice as much chili powder and a coupld small garlic cloves.

Reviewed by Chopper