½ c. powdered sugar
½ c. sifted all-purpose flour
1 tsp. almond extract
2 c. chopped toasted almonds/or pecans
In large bowl of electric mixer cream together the butter and sugar thoroughly. Add flour sifted with salt, blend well, then beat in flavoring. Stir in almonds. Chill about 1 hour for easier handling.
To bake pinch off a tablespoon of the mixture and roll between palms of hands into a 2-inch long cylinder about ½ thick. Place on lightly greased baking sheet and bake at 325 degrees for 20 min. or until very lightly browned. Remove cookies to a flat pan you have sifted powdered sugar, and then sift more sugar on top of the cookies. Store in an airtight container with waxed paper between layers. Freezes well. Yields 6 dozen.