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1 cup (2 sticks) margerine or butter, softened
3/4 cup powdered sugar
1/2 teaspoon almond extract or 2 teaspoons vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt (optional)
1 cup Oats (quick or old-fashioned, uncooked)
1/2 cup finely chopped almonds
Additional powdered sugar
Preheat oven to 325 F. Beat margarine, 3/4 cup powdered sugar and almond extract until fluffy. Add flour and salt; mix until well blended. Stire in
oats and almonds. Shape level measuring tablespoonfuls of dough into crescents. Place on ungreased cookie sheet about 2 inches apart.
Bake 14 to 17 minutes or until bottoms are light golden brown. Remove to wire rack. Sift additional powdered sugar geneously over warm cookies. Cool
completely. Store tightly covered.
Makes about 4 dozen cookies.
3/4 cup powdered sugar
1/2 teaspoon almond extract or 2 teaspoons vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt (optional)
1 cup Oats (quick or old-fashioned, uncooked)
1/2 cup finely chopped almonds
Additional powdered sugar
Preheat oven to 325 F. Beat margarine, 3/4 cup powdered sugar and almond extract until fluffy. Add flour and salt; mix until well blended. Stire in
oats and almonds. Shape level measuring tablespoonfuls of dough into crescents. Place on ungreased cookie sheet about 2 inches apart.
Bake 14 to 17 minutes or until bottoms are light golden brown. Remove to wire rack. Sift additional powdered sugar geneously over warm cookies. Cool
completely. Store tightly covered.
Makes about 4 dozen cookies.
