|Butter||1⁄2 Cup (8 tbs)|
|Toasted sliced almonds||(for garnish)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Flour||4 Cup (64 tbs)|
|Baking powder||3 Teaspoon|
In a mixing bowl, cream together the butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Stir in the milk.
In a separate bowl, combine the flour, baking powder and salt.
Stir into the butter mixture, blending well.
Knead until a smooth dough is formed.
On a lightly floured surface, roll the dough into a circle 1/4 -inch thick.
Cut into finger-like cookies, about 1/2x3-inches.
Brush with the beaten egg yolk, blended with the milk.
Sprinkle with the almonds.
Arrange on lightly oiled baking sheets.
Bake at 350 degrees until the cookies are a golden light color.
Transfer to wire racks to cool.
These cookies keep well in a covered jar.