1/2 c. (1 stick) butter, room temperature
3/4 c. sugar
1 lg. egg
3/4 c. ground almonds
1/4 tsp. almond extract
1 2/3 c. all-purpose flour
1 tsp. ground cinnamon

In medium bowl, cream butter and sugar until light. Stir in egg. Add almonds and almond extract; mix well. Stir flour and cinnamon into the butter mixture. Chill the dough 45-60 minutes.

Divide dough in thirds; roll out on a very lightly floured surface to 1/8-inch thickness. Cut with your cookie cutters. Place on ungreased baking sheets. Bake in a preheated 375 degree oven 10-12 minutes until edges of cookies are brown. Yield: About 20 (5-6 inch) cookies.