DIRECTIONS:

Roast crushed almonds at 325F until light golden.
Beat butter (use beater) with 1/2 cup of sugar until creamy (light color, ridges, fluffy).
Add vanilla and beat a little longer.
With hands, mix in flour a little at a time. The dough should be very soft and moist, but
not stick to your hands. Keep the dough as cool as possible. Don’t over work it. At the
end add almonds. Let dough rest for about 15 minutes.
Divide the dough into two or three parts. Spread one ball of dough at a time on a flat
surface with your hands to about 1/2 inch thick. Cut with a cookie cutter into any shape.
Usually they are cut in half-moon shape with a wine glass as a cutter. Crescents and
different stars are traditional shapes.
Bake in the oven previously warmed to 350F on the middle shelf. Bake about 18 to 22
minutes. They should be cooked but not browned. After baking let stand in cooking pans
on racks for 10 to 15 minutes to cool a little (must be warm when putting sugar on). Dip
them in confectioners sugar until well-covered on all sides, leaving a little more on top.
Let sit on platters until completely cool.