Instructions: Preheat oven to 375 F. Spray cookie sheets with cooking spray or line with aluminum foil. Set aside. Using an electric mixer at medium speed, cream margarine, sugar, and almond extract together until fluffy. Add flour, nuts, and water to the creamed mixture and mix at medium speed to blend.

Turn the dough out onto a lightly floured board, knead lightly, and divide into 24 portions of 1 tblsp ( a level No. 60 dipper ) each. Shape each portion into a roll about 4 inches long with tapered ends, Form the rolls into crescents and place them on the prepared cookie sheets. Bake for 8 to 10 minutes or until lightly browned on the bottoms. Dredge the warm crescents in powdered sugar and place on wire racks to cool to room temperature. Store in an airtight container or freeze until needed.

Yields
2 doz. cookies.

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