2 c. self rising flour
1/2 c. sugar
6 tbsp. softened reduced fat butter
4 beaten eggs
1 tsp. almond extract
1/2 c. chopped almonds

Combine flour and sugar; then, cut in butter until mixture resembles course crumbs. Beat eggs until thick and lemon colored. Add almond extract. Gradually beat egg mixture into flour mixture. Fold in almonds. Drop cookies onto a lightly greased baking sheets and flatten with a flat bottom glass dipped in sugar.

Bake for 15 minutes at 350°F. Turn cookies over and bake for 10 more minutes. Serve with coffee, tea, or hot chocolate.