DirectionsWith mixer cream butter and sugar, add eggs and almond extract.
Mix until well blended.
On low gradually mix in flour, salt and nuts.
Mix just until blended.
Chill 1-2 hours.
Preheat oven to 350F.
Roll dough into long pencil like strips about 1/2" in diameter.
Cut strips into 3" long pieces and bend into horseshoe shapes.
Place on lined cookie sheet 2" apart.
Bake 15-20 minutes, or until lightly browned.
Remove carefully with metal spatula.
Roll in sugar 10x's and cool on rack.
Store in airtight container.
Can be frozen for later use.
Just thaw in refrigerator over night.
They will keep for one week in the refrigerator after thawing.