1 c. butter
1/2 c. sugar
3 tbsp. flour
2 tbsp. milk
1/8 tsp. salt
1/2 c. finely chopped toasted, blanched slivered almonds

Mix first five ingredients together and cook until smooth. Add almonds. Drop by level tablespoon onto lightly greased and floured cookie sheet approximately 4 inches apart. Because cookies will spread, place only 4 to 6 cookies on cookie sheet at one time.

Bake at 350°F for 6 to 8 minutes, until lightly browned. Cool slightly. Carefully lift each cookie, using a wide spatula, and place on dowel or rolling pin to cool into curved shape. If cookie hardens before removing from pan, return pan to oven for a few seconds to soften cookies. Remember to grease and flour cookie sheet with each batch.

Makes 18 cookies.