Instructions: Cream butter and sugar until very light and fluffy. Blend in extracts. Mix in flour, salt and almonds. Chill thoroughly. Roll pieces of dough into rolls about 21/" to 3" long and 1/2" thick. Form into crescents. Bake on ungreased cookie sheet 12 to 15 minutes at 350 degrees F until light brown.

While warm, roll crescents in confectioners sugar. Cool on racks and store in a tightly sealed container.

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