2 sticks butter
1 1/4 c. sugar
1 egg
1/4 tsp. almond extract
1 1/4 c. almonds with skins
1 3/4 c. of flour
Pinch of salt

Preheat oven to 325°F.

Grate or process almonds in a blender or food processor until they reach a sandy consistency. The almonds will be granular. Do not over process or they will become almond butter. Cream together the butter and sugar, add egg and extract. Beat until light. Beat in the flour, nuts, and salt.

Flatten dough to disk shape, cover with waxed paper or place in a zip lock bag and refrigerate at least one hour.

Roll dough out thinly and cut into shapes.

Bake at 325°F on ungreased cookie sheets 8 to 10 minutes or until browned lightly.

Glaze:

1 c. of confectioners' sugar
3 tablespoons milk
1/2 teaspoon vanilla extract or almond extract

Make a glaze with confectioners' sugar, milk and vanilla extract or almond extract. Glaze the cookies with a pastry brush.

Store or freeze when dried.

Submitted by: CM