SUZIE’S ALMOND CRESCENT COOKIES

1 CUP (2 STICKS) BUTTER, SOFTENED

½ CUP SUGAR

1 TEASPOON VANILLA, REAL, NOT IMITATION

1 TEASPOON ALMOND EXTRACT

2 CUPS WHITE FLOUR

½ TEASPOON SALT

2 CUPS FINELY CHOPPED PECANS

1 BAG BAKING CHOCOLATE, DARK OR MILK-WHATEVER YOU PREFER

½ CUP POWDERED SUGAR

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1-      In a large mixing bowl, cream butter with electric mixer until smooth.  Slowly add sugar, vanilla and almond extract and beat until fluffy.

2-      Mix flour with salt. Stir into butter mixture. Stir pecans into mixture. Refrigerate 1 hour.

3-      Set oven to 325 degrees.  Shape dough into 1-inch balls, then form into crescent.  Place on ungreased cookie sheet and bake for 20 minutes until barely brown.

4-      Melt chocolate in microwave or double boiler.  Dip each cookie halfway into melted chocolate then sprinkle with powdered sugar and place onto waxed paper.

Susan M. Mazzella, ACS