Snow-Covered Almond Crescents

1 cup margarine or butter, softened
3/4 cup powdered sugar
1/2 teaspoon almond extract or vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt (opt)
1 cup QUAKER Oats (quick or old-fashioned, uncooked)
1/2 cup finely chopped almonds
Additional powdered sugar

Preheat oven to 325 degrees F.

Beat margarine, powdered sugar and almond extract until fluffy. Add flour and salt, mix until well blended. Stir in oats and almonds. Using level measuring tablespoonsful, shape dough into crescents. Bake on ungreased cookie sheet 14-17 minutes or until bottoms are light golden brown.

Remove to wire rack. Sift additional powdered sugar generously over warm cookies. Cool completely.

Makes about 4 dozen cookies.