1 cup butter (2 sticks)
1/2 cup blanched sliced almonds
3/4 cup sugar
1 large egg
1 teaspoon vanilla extract
1 teaspoon almond extract
2 cups all-purpose flour
1/4 teaspoon salt
1. Preheat the oven to 375 F. Spread almonds on cookie sheet and bake until brown (about 10 minutes). Cool completely. Finely chop almonds to fine powder, set aside. In a mixing bowl, cream together softened butter and sugar. Add egg, extracts and beat until blended. With electric mixer at low speed, gradually add flour, salt and nuts until blended.
2. Transfer mixture to pastry bag or cookie press and form rosettes or stars 1 3/4″ in diameter. Separate cookies 2″ apart.
3. Bake 10-20 minutes. Cool on wire wrack.
Yields: 2 dozen
