Viennese Crescents

1 cup butter
1/4 cup sugar
2 cups flour
1 cup ground (unblanched) almonds
1 teaspoon vanilla

Preheat oven to 300 F. Cream the butter and then add the sugar, flour, almonds, and vanilla. Mix well.

Shape with fingers in crescents about 3 inches by 1 inch and 1/2 inch thick. Roll in confectioner’s sugar.

Place on cookie sheets. Bake 35 minutes. Cool. Roll in sugar again.

Makes 36.

Vegans: Swap margarine for the butter.