In large bowl, cream butter and 1/2 cup sugar until light and fluffy. Blend in almond extract. Sift flour and gradually add to mixture with almonds. Blend until dough is formed. Roll into ball, wrap in plastic wrap and refrigerate 1 hour. Heat oven to 350°. Divide dough into 8 balls. Flour hands and shape each ball into 1/2-inch thick rolls. Cut each roll into 2-inch pieces. On ungreased cookie sheet, shape into crescents. Bake 18 minutes, then cool. Dust tops with sifted remaining sugar. Makes 3 dozen cookies.
Chagrin Falls, Ohio