Tender, yet crisp, cream cheese pecan cookies shaped like crescents and sprinkled in powdered sugar.

Snow-Covered Pecan Crescents

1 (8-ounce) package cream cheese, softened
3/4 cup butter, softened
1 cup granulated sugar
2 teaspoons vanilla extract
1/2 teaspoon almond extract
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 cup finely chopped pecans
Powdered sugar for sprinkling

1. In a large bowl, beat cream cheese, butter, granulated sugar, vanilla and almond extract with an electric mixer on medium speed until well blended. Stir in flour and baking soda; mix well. Stir in pecan, cover and refrigerate for 30 minutes.
2. Preheat oven to 350°F (175°C).
3. Shape 1-inch balls of dough into crescent shapes and place, 2-inches apart, on baking sheets. Flatten slightly.
4. Bake 10 to 12 minutes or until lightly browned. Cool slightly on wire racks. Sprinkle generously with powdered sugar; cool completely. Store in airtight container.

Makes about 5 dozen cookies.