1 c. butter, softened
1/2 c. sifted powdered sugar
1 1/2 c. all-purpose flour
Dash of salt
1 tsp. almond extract
2 c. chopped toasted almonds
Additional sifted powdered sugar as needed

Cream butter; gradually add 1/2 cup sugar until light and fluffy. Sift together flour and salt. Add to creamed mixture; blend well. Add almond extract and toasted almonds; beat well. Chill in refrigerator 30 minutes. Shape dough into 2 inch rolls using 1 tablespoon dough for each roll. Place 2 inches apart on lightly greased cookie sheets. Bake at 325 degrees for 20 minutes or until lightly browned. Roll warm cookies in additional sugar and sprinkle excess over tops. Cool on wire racks. Store in air-tight containers. Makes 6 dozen.