• 1 1/2 cups unsalted butter
• 3/4 cup confectioners sugar, plus 1/3 cup, for rolling
• 3/4 teaspoon salt
• 1 1/2 cups finely ground blanched almonds
• 5 1/2 teaspoons vanilla extract
• 3 cups sifted all-purpose flour

1. Preheat oven to 325 degrees F.
2. Cream butter in a bowl. Gradually add confectioners sugar and salt. Beat until light and fluffy.
3. Add almonds and vanilla. Blend in flour gradually and mix well.
4. Shape into crescents using about 1 teaspoon for each cookie. Place on ungreased cookie sheets, and bake for 15 to 20 minutes. Do not brown.
5. Cool slightly, then roll in the extra confectioners' sugar.

I love making these cookies- they are light and easy!