Almond Crescent Cookies (Christmas Cookies)- Rosemary Molloy
(Makes about 40 cookies). 

Ingredients
  * 1 cup butter, softened
  * 3/4 cup sugar
  * 1 pinch salt (if you use unsalted butter, use 1/4 teaspoon salt)
  * 3/4 cup finely chopped fresh almonds(or walnuts or pecans)
  * 2 1/4-2 1/2 cups all-purpose flour


Instructions
  - Pre-heat oven to 350 degrees.
  - In a large bowl, beat butter till fluffy, then add sugar and beat again till fluffy. Scrape down the sides of the bowl, and add nuts, flour (add 2 cups to start and 1 tablespoon at a time, up to 8 tablespoons if needed) and salt. Beat on low till combined.
  - Bring small amount of dough together with your fingers into a small lump, squeeze, then shape into a crescent. Place on ungreased cookie sheets and bake for approximately 15 minutes, till bottoms are golden brown.
  - While cookies are still warm, dust with powdered sugar, or let cool and dust with icing sugar.


Calories: 76 kcal/Carbs 5gm/Fat 5gm/Saturated fat 3 gm/Cholesterol 12 mg/Sodium 55mg/Potassium 21 mg/Sugar 3gm/Vit A 140 IU/Calcium 8mg/Iron 0.2 mg