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1 pound butter
1 cup powdered sugar
4 cups flour
2 teas almond extract
1 cup chopped pecans

Cream butter, sugar, and extract together. Add flour gradually. Then stir in pecans. Refrigerate dough at least on hour. Form into crescent (1/4 moon)shapes. Bake at 350 for 15 minutes or until light brown at edges. Cool, then sprinkle with powdered sugar.

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