|Sugar||1⁄2 Cup (8 tbs)|
|Butter||4 Ounce, softened (1 stick)|
|Cake flour||1 1⁄4 Cup (20 tbs)|
|Cardamom||1 Tablespoon, ground|
|Natural almonds||1⁄4 Cup (4 tbs), sliced|
1. Preheat oven to 350°F. Reserve 1 tablespoon sugar. In a medium bowl, beat butter and remaining sugar with an electric mixer on medium speed until well blended. Beat in flour mixed with cardamom and salt. Form dough into a ball.
2. Between pieces of floured wax paper, roll out dough1/4inch thick. Cut into cookies with a 2 1/2-inch round cutter. Reroll scraps to make additional cookies.
3. Place cookies 2 inches apart on lightly greased cookie sheets. Sprinkle reserved sugar and sliced almonds on top.
4. Bake 8 to 10 minutes, or until edges are golden brown. Let cookies cool 2 minutes on sheets, then remove to racks and let cool completely. Store in a tightly covered container.