1 c. (2 sticks) butter, softened
2/3 c. unsifted confectioners' sugar
1 1/2 tsp. vanilla
2/3 c. ground blanched almonds
2 c. unsifted all-purpose flour
Melted semi-sweet chocolate for garnish (optional)

Beat together butter, sugar and vanilla in medium bowl until well mixed. Beat in almonds. Stir in flour until well blended. Shape into ball. Wrap in wax paper. Refrigerate 2-3 hours. Preheat oven. Lightly grease cookie sheet. Using level measuring tablespoon of dough for each cookie, roll between palms to form cylinder about 3 inches long. Shape into horseshoe. Place on cookie sheet, leaving 1 1/2 inch between cookies. Bake until cookies are very lightly browned. Remove to wire rack to cool. Before serving, dust with 10X sugar and stripe with melted chocolate if you wish.