1 c. butter (Parkay or Blue Bonnet)
2 c. flour
1 egg yolk (reserve white for top glaze)
1 tsp. cinnamon
1 c. sugar
Oval almond slices

Cream sugar and butter. Mix yolk into sugar and butter. Sift flour and cinnamon. Add slowly to sugar mixture. Mix with hands and divide into 2 balls.

Press onto 2 well-greased cookie sheets. Keep thin, using heel of hand to cover cookie sheet, edge to edge. Press almonds on top and brush top with egg white. Bake at 300 degrees for 30 minutes. Cut with sharp knife into squares and remove with metal spatula quickly onto sheets of wax paper.