1 cup unsalted butter

1 Tbs Crisco vegetable shortening

½ cup sugar

1 egg

½ tsp baking powder

1 tsp vanilla powder

6 Tbs almonds chopped

3-4 cups flour

3 cups sifted powdered sugar

Beat butter and sugar until creamy or around 15 minutes.  Add eggs, vanilla, baking powder, and almonds mixing well.  Remove from mixture and gradually add flour to make soft dough.  Pinch off pieces of dough and shape into small mounds or crescent shapes and place on greased cookie sheet.  Bake at 350 for 20 minutes or until very light brown.  Cover cookies with powdered sugar.