Preparation time: 15 minutes. Chilling time: 30 minutes. Baking time: 15 to 18 minutes at 350 degrees. Yields: about 35.

1/2 c. (1 stick) butter, softened
3 tbsp. granulated sugar
1 tbsp. water
1 tsp. almond extract
1/4 tsp. salt
1 c. all-purpose flour
1 c. (about 4 1/2 oz.) finely chopped almonds
1/2 c. powdered sugar

1. In large bowl, cream butter and sugar until light colored. Beat in water, almond extract and salt.

2. With low speed of mixer, gradually beat in flour. Stir in almonds.

3. Chill dough at least 30 minutes.

4. Roll dough into small 2-inch long rolls or "fingers". Place on ungreased cookie sheet, 1 inch apart.

5. Bake at 350 degrees for 15 to 18 minutes.

6. Cool slightly on cookie sheet.

7. While cookies are still warm, roll in powdered sugar.

8. You may wish to roll in additional powdered sugar just before serving.

MICROWAVE TIPS: You may soften the butter in the microwave. Place refrigerated stick of butter in microwave-safe bowl. Microwave on MEDIUM-HIGH (70%) power for about 30 seconds.

TIPS: These cookies may be stored up to a week at room temperature in airtight containers. Or freeze for longer storage.