1 3/4 c. all-purpose flour
2 tsp. baking powder
1/2 c. butter
1 c. sugar
1 egg
1/2 tsp. almond extract
Milk
1/2 c. sliced almonds, coarsely chopped
Almond Icing

Stir together flour, baking powder and 1/4 teaspoon salt. In large mixer bowl beat butter until softened. Add sugar and beat until fluffy. Add egg and almond extract; beat well. Add flour mixture and beat until dough is well mixed.

Divide dough into fourths. Form each into a 12 inch roll. Place 2 rolls 4-5 inches apart on an ungreased cookie sheet. Flatten until about 3 inches wide. Repeat with remaining rolls. Brush flattened rolls with milk and sprinkle with almonds. Bake in a 325 degree oven for 12-14 minutes or until edges are lightly browned. While still warm, cut crosswise at a diagonal into 1 inch strips. Cool. Drizzle with Almond Icing. Makes about 48 cookies.

ALMOND ICING:

Mix 1 cup powdered sugar, 1/4 teaspoon almond extract and enough milk (3-4 teaspoons) to make icing of drizzling consistency.