1 c. butter, softened
1/2 c. white sugar
2 c. flour
1/4 tsp. salt
1 tsp. almond extract
36 almond halves
White sugar to dip cookies in

Preheat oven to 350 degrees. Beat together butter and sugar until creamy in large bowl. Add flour, salt and almond extract, stir well. Chill dough for 1 hour. Remove from refrigerator. Pinch about 1 tablespoon of dough and roll in 1 inch ball. Flatten in crisscross pattern using fork dipped in sugar. Press almond in center.

Bake on ungreased cookie sheet at 350 degrees for 12 to 15 minutes. Remove while warm dip into white sugar. Cool.