16 oz. powdered sugar
1/4 tsp. salt
8 oz. cake flour
4 oz. Baker's chocolate, melted and cooled
8 oz. Crisco, melted and cooled
1 c. whole eggs, slightly beaten
1 tsp. vanilla
1 c. sliced almonds

Mix well the sugar, salt and sifted cake flour. Add milk, vanilla, butter and eggs. Mix thoroughly after adding each. Put portion of dough in pastry bag with star tube and lay out about quarter size cookies on greased cookie sheets about 1 1/2-inches apart.

Bake at 350°F for about 10 to 12 minutes or until slightly brown around edges. Leave on pans to cool. Top with prepared Pillsbury chocolate icing with pastry bag and stir tubes. If icing is not firm enough, mix in a little powdered sugar. When chocolate frosting is firm, simmer from pans with spatula.