1 c. butter
2 c. sifted flour (Pillsbury Best, enriched)
1 c. confectioners' sugar
1/2 tsp. salt
1 1/4 c. sliced almonds
Decorets (French's)
1/2 c. confectioners' sugar
2 tbsp. cinnamon

Cream butter, vanilla, 1 cup sugar and salt. Add almonds. Blend in flour. Shape dough into balls or crescents using rounded teaspoon for each.

To decorate pour decorets on wax paper. Roll shaped dough on decorets. Bake on ungreased baking sheets in slow oven (325 degrees) 15-18 minutes. (Cookies do not brown.)

Roll un-decorated cookies in cinnamon and confectioners' sugar while warm. Makes about 4 1/2 dozen cookies.