| How To Cook: |
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1. Cream the butter and sugar together by beating them against the sides of a bowl with a wooden spoon or with an electric mixer set at medium speed until light and fluffy.
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2. Beat in the flour ½ cup at a time, then add the almonds, vanilla extract and salt, continuing to beat until the mixture becomes a slightly stiff dough.
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3. Shape the dough into a ball, wrap it in wax paper or plastic wrap and refrigerate it for about an hour. Preheat the oven to 350°F. Lightly butter two 12-by-15-inch baking sheets.
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4. Pinch off walnut-sized pieces of the chilled dough and place them on a floured board; roll each one into a strip an inch wide and ½ inch thick. This will make it about 2½ inches long. Shape each piece into a crescent by pulling it into a semicircle.
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5. Arrange the crescents at least ½ inch apart on the baking sheets. Bake in the middle of the oven for 15 or 20 minutes, or until lightly colored.
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6. Remove the sheets from the oven and leave the crescents on them to cool for about 5 minutes, then transfer them to a cake rack. Dust with confectioners' sugar and cool about 15 minutes longer before serving.
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