Title: Martha Stewart's Almond Crescent Cookies
Categories: Cookie Dessert
Yield: 5 Dozen

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.

Thanks to Martha's eighth-grade home-economics teacher, Miss Baer, many of her friends and family get to enjoy these delicious and easy-to-make cookies. Give them in a reusable tin, such as a pudding mold, tied with a bow.

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