2 1/4 cups all-purpose flour*
1/4 tsp. salt
1/4 to 1/2 tsp. ground cardamom
1 cup (2 sticks) butter
3/4 cup sugar
1 egg
2 tbsp. milk
1 cup unblanched almonds, finely ground

Preheat oven to 350°F.

Sift together flour, salt and ground cardamom. Set aside.

Cream butter. Gradually add sugar, creaming well.

Add egg and milk; beat well.

Stir in unblanched almonds and the dry ingredients; mix thoroughly.

Press dough through a cookie press onto ungreased baking sheets, using any plate to make desired shape.

Bake at 350°F for 10 to 12 minutes until delicately browned.

Note: If using self-rising flour, omit salt.

Makes about 7 dozen small cookies.