Almond Crescents

I think they are Hungary and the very simple and shortbready.

Ingredients
1 1 / 2 cups sliced blanched almonds
1 cup unsalted butter, softened
1 / 2 cup sugar
1 1 / 2 tsp tsp vanilla extract
1 / 2 teaspoon almond extract
2 cups all-purpose flour from wheat
Pinch of salt
Sifted powdered sugar


Preparation
Process almonds in a food processor until ground.
Beat butter at medium speed with an electric mixer until fluffy, add sugar gradually, beating well. Add the almond extract and beat on low speed until blended.

Mix flour and salt and add gradually to butter mixture, beating on low speed just until blended after each addition.

Divide dough in half and wrap each portion in plastic wrap and refrigerate at least 1 hour. teaspoonfuls of dough Roll level ropes, strings instead of 1 inch apart on a lightly greased baking sheets. Both ends of each rope to the center to form crescents. (Keep remaining dough chilled and ready for the form.)

Bake at 300 degrees for 17 minutes and let cool on sheets 2 minutes. Gently roll in powdered sugar and let cool completely on rack.

Yield
8 1 / 2 dozen

This is the recipe my mother pecan shortbread. just replace the almonds pecans.

1 / 2 cup powdered sugar (sifted)
2 1 / 4 cup flour (sifted)
1 teas. vanilla
1 cup butter
3 / 4 cup chopped pecans end (sub. almonds, hazelnuts or cashews)
Preheat oven to 400. Mix butter and sugar. mix well. Add vanilla. mix well. blend in flour. Add nuts. crescents or balls cook until cool slighlty Brown. Coat with powdered sugar