In large bowl, beat together butter, brown sugar and granulated sugar until
light and fluffy; beat in egg and vanilla. Combine flour, baking soda and
salt; gradually beat into butter mixture. Stir in almonds. Shape into four
4-inch long logs. Wrap and freeze for 2 hours or until firm.
Cut into slices about 1/8-inch thick; Bake on greased baking sheet in 375F
190C oven for 8-10 minutes or until golden. Remove to rack and let cool.
Press a sliced almond into the centre of each cookie before baking for
fancier presentation.
[Cookies can be stored in airtight container for up to 1 week or frozen for
up to 1 month.]
Makes 80 cookies, or 20 cookies per log.
Source: Canadian Living magazine, Apr 95 Presented in article by Elizabeth
Baird: "Only The Best" Recipe by Canadian Living Test Kitchen
[-=PAM=-] PA_Meadows@msn.com
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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