INGREDIENTS

1/2 lb (2 sticks) unsalted butter
2/3 c sifted confectioners’ sugar,
1 plus more for rolling
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 c coarsely chopped almonds
2 1/3 c sifted all-purpose flour

DIRECTIONS

1. Heat oven to 350 and line baking sheets with parchment paper. Cream together butter and 2/3 cup sugar until fluffy. Beat in extracts, and then add almonds. Stir in flour and beat until well mixed.

2. Divide dough in half and roll each half into a log 1 inch in diameter. Cut each log into 3/4-inch pieces, and roll each piece into a cylinder 2 inches long. Place cylinders 1 to 2 inches apart on baking sheets, and form into crescents.

3. Bake for 15 to 20 minutes, or until lightly golden. Let crescents cool, and then roll in additional sugar.

Makes 5 dozen crescents

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IT IS SAID…  The yule log should be lit by a piece of the log used on the previous Christmas. Once that is done, no evil spirit can then enter into the house. The remains of the Yule log were also considered lucky, and would be a protection against lightning or fire.  (Folktale)