1. In a large mixing bowl, cream butter and sugar until light and fluffy. 2. Beat in milk and extracts. 3. Combine the flour, almonds and salt; gradually add to creamed mixture and mix well. 4. Shape into a 10-inch roll, wrap in plastic wrap. 5. Refrigerate overnight. 6. Unwrap and cut into 1/4 inch slices. 7. Place 2-inches apart on ungreased baking sheets. 8. Bake at 325* for 14-16 minutes or until set. 9. Remove to wire racks to cool. 10. Combine the icing ingredients; decorate cookies as desired. 11. Let stand until set. 12. Store in an airtight container. ---------------------------------------------------------------------------
Nutrition
Ingredients
