Slice-And-Bake Almond Crisps

Directions

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 ⅛ inch thick; Bake on greased baking sheet in 375℉ (190℃) 190C oven for 8 to 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.