3/4 c Powdered sugar
1/2 ts Almond extract -or-
2 ts Vanilla extract
2 c All-purpose flour
1/4 ts Salt (opt)
1 c Quaker oats; uncooked
1/2 c Almonds; finely chopped
Heat oven to 325~. Beat margarine, sugar and almond extract until fluffy. Add flour and salt; mix until well blended. Stir in oats and almonds. Using level measuring Tbs, shape dough into crescents. Bake on ungreased cookie sheet 14 to 17 min or until bottoms are light golden brown. Remove to wire rack. Sift remaining sugar generously over warm cookies. Cool completely. Store tightly covered. —–