- 1 3/4 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup butter or margarine, at room temperature is easiest
- 1 cup sugar
- 1 egg
- 1/2 tsp almond extract
- 1/2 cup sliced almonds, coarsely chopped
- Almond Icing (below)
Divide dough into fourths. Form each into a 12-inch roll. Place two rolls 4 to 5 inches apart on an ungreased cookie sheet. Flatten till 3 inches wide. Repeat with remaining rolls.
Brush flattened rolls with milk and sprinkle with almonds. Bake at 325°F for 12-14 minutes or until edges are lightly browned. While cookies are still warm, cut them crosswise at a diagonal into 1-inch strips with a sharp knife. Cool on wire rack. Drizzle with Almond Icing. Enjoy! Makes 48.