Ingredients
1 cup butter
1/2 cup sugar
3 tbsp. flour
2 tbsp. milk
1/8 tsp. salt
1/2 cup slivered almonds, finely chopped, toasted, and blanched

Directions
Cook and stir butter, sugar, flour, milk and salt until smooth. Add almonds. Drop by level tablespoons onto a lightly greased and floured cookie sheet about 4-inches apart, placing only 4 to 6 cookies at one time on a sheet.

Bake at 350 degrees for 6 to 8 minutes or until lightly browned. Cool slightly on cookie sheet. Carefully lift with a wide spatula and place over a broomstick to shape. Cool. If cookies harden before removing from cookie sheet, return to the oven for a few seconds to soften. Remember to grease and flour cookie sheet for each batch before baking. Yield: 18 cookies, each 4 to 5 inches in diameter.