Kiflin

Bring the margarine and butter to room temperature and then cream until light and fluffy. Add the sugar and cream well again. Add the vanilla and almond extract, the amaretto and almonds and cream well once more. Add approximately 1/2 of the flour (about 3-4 cups) and mix well. Remove the dough to a very large bowl--8 qt size. Continue adding the flour to the dough about 1 cup at a time and mix well with your hands--it's too difficult to use a spoon. The dough should be soft, not tacky and comes clean from the sides of the bowl but it should not crumble--it must stick together. Pinch off a small amount of dough and roll it into a log about 2" long and the width of a nickle. Slightly flatten and very slightly shape into a crescent. Do not make pointed ends, they will break and ruin the cookie. Bake at 350 degrees for 10 minutes or until the top is dry and the bottom is just barely golden. Remove from the oven and let them sit in the baking sheet for just a minute or two. Carefully place the hot cookies in a large baking pan filled with powdered sugar and cover with the powdered sugar. When slightly cooled remove to another baking pan with powdered sugar and let cool. Sprinkle with more sugar after they are cool. This process takes about 4 lbs of powdered sugar. These cookies can be frozen and they keep for up to 6 months or better in the freezer. I place them in heavy plastic circular container. Lay the cookies in layers with a little powdered sugar between layers and a single sheet of wax paper between each layer also. Cover tightly.