1/3 c. softened butter
2/3 c. sugar
1 egg, beaten
2 tbsp. milk
1/2 tsp. almond extract
1 3/4 c. self-rising flour
1/4 tsp. ground nutmeg

Cream butter; gradually add sugar, beating well on medium speed of electric mixer until light and fluffy. Add egg, beating well. Add milk and almond extract. Combine flour and nutmeg and add to creamed mixture, beating well.

Divide dough into 4 equal portions; place each portion on a sheet of plastic wrap, and shape into a 4 x 2 inch log. Wrap logs in the plastic wrap and refrigerate or freeze until firm.

Unwrap logs, and cut into 1/4 inch slices. Place 1 inch apart on an ungreased cookie sheet. Bake at 350 degrees for 6-8 minutes or until lightly browned. Cool on wire racks.