1 cup butter softened
1/3 cup sugar
1 tsp. almond extract
1 can Solo Almond filling
2 cups all-pupose flour
Beat butter and sugar in large bowl with electric mixer until light and fluffy. Beat in Almond extract and almond filling until blended. Stir in flour with wooden spoonto make stiff dough. Cover and refrigerate for at least 4 hours until dough is no longer sticky. Preheat over to 325F.
Dust hands with flour. Shape teaspoonsfulls of dough into small tapered crescents about 2 1/2 inches long. Place on ungreased backing sheets about 1 1/2 inches apart.
Bake 15 to 20 minutes or until cookies are firm and light brown. Cool on baking sheet on wire rack 1 minute. Remove from baking sheets and cool on racks. Dust with confectioners sugarwhile cookies are still warm. Cool completely. Store in airtight containers.