Cream butter. Gradually add sugar, creaming well.

Beat egg slightly. Reserve 1 tablespoon; add remainder to butter/sugar mixture.

Blend in the dry ingredients gradually. Chill dough for 2 hours for easy handling.

Preheat oven to 400°F.

Place on lightly floured surface. Divide dough into four parts; shape each into a long roll, 3/4-inch in diameter (or follow variation).

Place 4-inches apart on ungreased baking sheet. Flatten to 1/4-inch thickness with fork which is dipped in flour occasionally to prevent sticking. Smooth dough at edges to form straight sides.

Blend 1 tablespoon cold water with the reserved egg; brush lightly over dough.

Combine chopped blanched almonds, chopped fine with 2 tablespoons sugar; sprinkle over dough.

Bake at 400°F for 10 to 12 minutes until set but not browned. Cool 1 minute; cut into 1-inch bars and remove from baking sheet.

Note: If using self-rising flour, omit baking powder and salt.

Makes 5 to 6 dozen cookies

Variation: Mold rounded teaspoonfuls of dough into balls; place on ungreased baking sheet. Flatten with fork; brush and top as above. Makes 3 to 4 dozen.