1 3/4 c. all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
1/2 c. butter
1 c. sugar
1 egg
1/2 tsp. almond extract
Milk
1/2 c. sliced almonds, coarsely chopped
Almond Icing

Stir together flour, baking powder, and salt. In a large mixer bowl, beat butter until softened. Add sugar and beat until fluffy. Add egg and almond extract and beat well. Add flour mixture and beat until well mixed.

Divide dough into fourths. Form each into a 12-inch roll. Place 2 rolls 4 to 5 inches apart on an ungreased cookie sheet. Flatten until 3 inches wide. Repeat with remaining rolls.

Brush flattened rolls with milk and sprinkle with almonds. Bake in a 325 degree oven for 12 to 14 minutes or until edges are lightly browned. While cookies are still warm, cut them crosswise at a diagonal into 1 inch strips. Cool. Drizzle with almond icing. Makes 48.

ALMOND ICING:

Stir together 1 cup sifted powdered sugar, 1/4 teaspoon almond extract and enough milk to make icing of drizzling consistency.