1/2 c. butter
1 3/4 c. all-purpose flour
1 c. sugar
1 egg
2 tsp. baking powder
1/2 tsp. almond extract
milk
1/2 c. sliced almonds, coarsely chopped
powdered sugar icing

Preheat oven to 325°F. In a mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add about half of the flour, the sugar, egg, baking powder and almond extract. Beat until thoroughly combined. Beat in remaining flour. Divide dough into 4 portions. Shape each portion into a 12-inch long roll. Place 2 rolls 4 to 5-inches apart on an ungreased cookie sheet. Using your hand, flatten each to 3-inches wide. Repeat with remaining rolls. Brush flattened rolls with milk and sprinkle with almonds.

Bake in a 325°F oven for 12 to 14 minutes or until edges are lightly browned. Cut warm cookies diagonally into 1-inch strips. Cool cookies on a wire rack. Drizzle with icing.

Makes about 48.