|Butter/Regular margarine||3⁄4 Cup (12 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Almond extract||1 Teaspoon|
|All purpose flour||2 Cup (32 tbs)|
|Chopped blanched almonds||1⁄4 Cup (4 tbs)|
Preheat oven to 350F.
Lightly grease cookie sheets.
In large bowl, with wooden spoon, beat butter, 1/3 cup sugar, and almond extract until light and fluffy.
Add flour and salt; mix well with hands.
Turn out dough onto lightly floured surface.
With hands, shape into a roll 6 inches long.
With sharp knife, cut roll crosswise into 6 parts.
With hands, shape each part into a roll 12 inches long and 3/4 inch in diameter.
Cut each roll into 6 (2-inch) pieces.
Place, 1 inch apart, on cookie sheets.
Brush tops lightly with egg; then sprinkle with mixture of almonds combined with 1 teaspoon sugar.
Bake 15to 20 minutes, or until delicately browned.
Remove to wire rack; cool.
Makes 3 dozen.