Categories: Cookies, Dessert, Martha stew 
      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.