1/2 c. lightly salted butter, room temperature
3/4 c. granulated sugar
1 lg. egg
1/2 tsp. almond extract
1/4 c. (1 oz.) almonds, ground in blender or food processor
1 c. all-purpose flour
1 c. (4 oz.) sliced almonds

1. Heat oven to 350 degrees. Have ungreased cookie sheet(s) ready.

2. In medium-size bowl, beat butter and sugar with an electric mixer just until blended. Scrape down sides of bowl. Add egg and almond extract and beat at medium speed until pale and fluffy, about 2 minutes.

3. On low speed, add ground almonds and flour. Mix just until blended. Do not overmix. If needed, refrigerate dough 30 minutes or until firm enough to shape. Roll heaping tablespoonfuls dough into 1 1/2-inch balls. Roll in sliced almonds, coating balls thoroughly. Place 2 inches apart on ungreased cookie sheet(s).

4. Bake 15 to 18 minutes until cookies are slightly brown around edges. Immediately transfer with a broad spatula to a cool, flat surface covered with waxed paper. Makes 18 cookies.