1 lb. butter
1 egg, beaten
1 lb. sugar (2 c.)
1 lb. flour (4 c.)
1/2 c. blanched almonds, ground fine
1 tsp. almond extract
1/2 c. almond paste

Cream butter and sugar thoroughly. Add beaten egg and flour. Cool dough in refrigerator a few hours or overnight. Shape thinly in special tins and bake on cookie sheet at 325 to 350 degrees until light brown, about 7 to 10 minutes Let cool, then remove from tins by tapping bottoms lightly.