This is the first of twelve posts on my Family Heritage Christmas cookies. This recipe is my mothers and they are absolutely delicious. They are so light and buttery with the taste of almonds.
12 tablespoons (1-1/2 sticks) unsalted butter, room temperature
1/2 cup granulated sugar
1/4 teaspoon salt
2 teaspoons almond extract
2 cups all-purpose flour
1 cup (4oz) sliced almonds
1 cup powdered sugar for dusting after baking
Add the almonds, sugar, flour, salt, and butter to the bowl and mix. Add the almond extract and continue mixing until the mixture begins to leave the sides of the bowl and forms a soft ball of dough.
Carefully remove the dough from the bowl and gather it into a ball. To make the crescent shape, pinch off walnut size pieces of dough and roll them into 4-inch long ropes the thickness of your middle finger. Form a crescent or "C" shape and place them on the baking sheets, spacing them about 1 inch apart.
Bake on the middle shelf of the oven for 20 minutes. They should be firm to the touch when done, but not too browned looking. Allow the cookies to cool on the baking sheet to firm up.
Sift the confectioner's sugar into a 1-quart bowl. Roll each crescent in the confectioner's sugar, coating them well.
Everyone loves these Crescents so what you are seeing here is the recipe quadrupled.
Roll into balls first then shape into crescents.
Dip in Powdered sugar. 
12 tablespoons (1-1/2 sticks) unsalted butter, room temperature
1/2 cup granulated sugar
1/4 teaspoon salt
2 teaspoons almond extract
2 cups all-purpose flour
1 cup (4oz) sliced almonds
1 cup powdered sugar for dusting after baking
Line two baking sheets with parchment paper and set aside.
Add the almonds, sugar, flour, salt, and butter to the bowl and mix. Add the almond extract and continue mixing until the mixture begins to leave the sides of the bowl and forms a soft ball of dough.
Carefully remove the dough from the bowl and gather it into a ball. To make the crescent shape, pinch off walnut size pieces of dough and roll them into 4-inch long ropes the thickness of your middle finger. Form a crescent or "C" shape and place them on the baking sheets, spacing them about 1 inch apart.
Bake on the middle shelf of the oven for 20 minutes. They should be firm to the touch when done, but not too browned looking. Allow the cookies to cool on the baking sheet to firm up.
Sift the confectioner's sugar into a 1-quart bowl. Roll each crescent in the confectioner's sugar, coating them well.
Everyone loves these Crescents so what you are seeing here is the recipe quadrupled. 
Roll into balls first then shape into crescents.
Dip in Powdered sugar. 
If you have some Christmas cookies recipes you would like to share, I would love to see them. I will put a mr linky link so you can share.
My men going camping.
Stay at home fun with the trains.
Going to the beach.
Daddy is always fun to ride around the neighborhood with.
The Cisco Kid has lost some teeth this summer.
A Train ride in our local Mall.
These are some of our play dates starting with The Cisco Kid and Beans playing cops.
The Children's Museum where these little ones are Veterinarians.
Fourth of July fun with the Little rascals. 
The Children's Musium with the Cisco Kid and Extreme. Winn Dixie Store
M.O.S.H Love the animals.
A day trip to Typhoon Lagoon
