Mix together shortening and butter. Add granulated sugar and ground almonds. Sift together flour and salt and add to creamed mixture to form a dough. Chill the dough.
I take about a tablespoon of dough, more or less, and roll it into the palm of my hand to form a tapered crescent shape about the diameter of a primary pencil. If they are too thin, they break. Place cookies on ungreased cookie sheet.
Bake at 325 degrees until set, not brown, about 14 to 16 minutes. Remove from oven and while still warm roll the cookies in mixture of 1 cup confectioners' sugar and 1 teaspoon cinnamon. The cinnamon is the secret ingredient that separates the good crescents from the best!