1/2 teaspoon salt
1 cup butter, softened
1/4 cup margarine, softened
1 cup icing sugar
2 teaspoons almond extract
icing sugar, for rolling
melted chocolate and sprinkles
1. Preheat oven to 325°F. Line baking sheets with parchment paper.
2. In a large bowl sift together flour and salt. In another bowl, cream butter with margarine and icing sugar along with almond extract until smooth and creamy. Blend in flour mixture until a soft dough forms.
3. Pinch off some dough, form into a 2" long 1/2" thick rope, then form into crescent shape. Bake 10-12 minutes until golden brown on the bottom.
4. Let cookies cool completely then roll in icing sugar and/or dip into melted chocolate and decorate with sprinkles.
Makes about 80 cookies. These cookies may be small, but they're rich and delicious and taste similar to almond shortbread!