Almond Crescents

34 oz flour, all purpose
28 oz butter, sweet unsalted (seven 4 oz cubes)
10 oz sugar
16 oz (one lb) raw almonds, ground in a food processor
powdered sugar
vanilla extract or vanilla suger

Grind almonds coarsely in a food processor.  Mix flour with butter, and then add sugar and almonds.  Place in refrigerator and let cool for a half hour.  Form dough into crescents and bake them on a dry cookie sheet in 325 degree F oven (open the door a crack) until light golden.  Mix vanilla sugar or 2 tsp of vanilla exrtract into a bowl of powdered sugar.  While cookies are still warm, roll them in powdered sugar.  Keep in a sealed container after cooling them well.  Taste best when at least a week old.

Recipes from the Collection of Mark and Danielle Hughes

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