Serves 48
1 cup Margarine
1/2 teaspoon Almond extract
3/4 cup Sifted powdered sugar
2 cups All-purpose flour
1/2 teaspoon Salt (optional)
1 cup Quaker Oats, uncooked
1/2 cup Finely chopped almonds
Heat oven to 325 degrees F.
Beat margarine and almond extract until fluffy.
Gradually beat in sugar.
Add combined flour and salt, mix well.
Stir in oats and almonds.
Shape to form crescents.
Place on ungreased cookie sheet.
Bake 15-18 minutes or until light golden brown.
Sift powdered sugar over warm crescents.