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Almond Shortbread Cookies
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2-1/4 cups flour, sifted
3/4 cup confectioners'sugar,sifted
1/4 tsp. salt
1 cup butter
1 tsp. almond extract
1 cup blanched almonds, ground finely
Sift together flour, confectioners' sugar, and salt. Cream butter. Blend in the dry ingredients; mix thoroughly. Stir in almond extract and ground or finely chopped blanched almonds. If desired, chill for easier handling. Shape dough into balls, using rounded teaspoonful for each. Place on ungreased baking sheets; flatten into circles about 1/2 inch thick. Flute edges to form scallops.
Bake at 325* for 20 to 25 minutes until light golden brown. Remove from baking sheets immediately; cool.
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