teaspoon almond extract or 2 teaspoons vanilla extract
2
cups all-purpose flour
1/4
teaspoon salt (optional)
1
cup QUAKER® Oats (quick or old fashioned, uncooked)
1/2
cup finely chopped almonds
Additional powdered sugar
Heat oven to 325°F. Beat margarine, 3/4 cup powdered sugar and almond extract until fluffy. Add flour and salt; mix until well blended. Stir in oats and almonds. Shape level measuring tablespoonfuls of dough into crescents. Place on ungreased cookie sheets about 2 inches apart.
Bake 14 to 17 minutes or until bottoms are light golden brown. Remove to wire racks. Sift additional powdered sugar generously over warm cookies. Cool completely. Store tightly covered.
Click here for printable version
