| 1 | Heat oven to 325°F. |
| 2 | Beat margarine, powdered sugar and almond extract until fluffy. |
| 3 | Add flour and salt; mix until wel blended. |
| 4 | Stir in oats and almonds. |
| 5 | Using level measuring tablespoonfuls, shape dough into crescents. |
| 6 | Bake on ungreased cookie sheet 14-17 minutes or until bottoms are light golden brown. |
| 7 | Remove to wire rack. |
| 8 | Sigt additional powdered sugar generously over warm cookies. |
| 9 | Cool completely. |
| 10 | makes about 4 dozen cookies. |
