1 c. butter, softened
3/4 c. sugar
1 lg. egg
1 tsp. each vanilla extract & almond extract
2 c. flour
1/2 c. toasted sliced blanched almonds, finely ground
Dash salt
Glace cherries, sugar sprinkles or dragees (optional)

Preheat oven to 375 degrees. Cream butter in large mixer bowl. Add sugar, beat until light and fluffy. Beat in eggs and extracts. Gradually blend in flour, almonds and salt. Using pastry bag and large star tip, pipe dough into rosettes or stars about 1 3/4" in diameter, onto unbuttered cookie sheets. Decorate with cherries or sprinkles if desired. Bake 10 to 12 minutes or until pale golden. Remove from cookie sheets; cool completely on wire racks.