These light almond cookies baked in an elegant crescent shape just melt in your mouth!
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 spoon to make stiff dough. Cover and refrigerate at least 4 hours or until dough is no longer sticky. Preheat oven to 325° F. Dust hands with flour. Shape teaspoonfuls of dough into small tapered crescents about 21/2 inches apart. Bake 15 to 20 minutes or until cookies are firm and lightly browned. Cool on baking sheets on wire racks 1 minute. Remove from baking sheets and cool on racks. Dust or dredge with confectioners sugar while cookies are still warm. Cool completely. Store in airtight containers.