Cookies:

3 ½ cups all-purpose flour

2 cups Imperial granulated sugar

2 sticks salted butter, softened (1 cup)

2 large eggs

1 cup sliced almonds

6 Tablespoons whole milk

4 teaspoons baking powder

1 teaspoon almond extract

Almond Icing:

2 cups Imperial powdered sugar

8 teaspoons whole milk

½ teaspoon almond extract

Instructions for Cookies

Pre-heat oven to 325 degrees.  You will need 4 cookie sheets (ungreased).

In medium mixing bowl, stir together flour, baking powder and salt.  In large mixing bowl, add butter and beat until fluffy.  Gradually add granulated sugar and beat with electric mixer for about 3 or 4 minutes, or until fluffy.  Add eggs and almond extract and beat well.  Add dry ingredients a cup at a time and beat until combined.  Repeat adding dry ingredients until everything is combined well.  Divide dough into fourths.  Form each into a 12’ roll.  Place in middle of cookie sheet and press out until they’re about 4 inches wide.  Repeat with remaining rolls.  Using a pastry brush, brush flattened rolls with milk.  Sprinkle with almonds.  Bake for about 12 – 14 minutes.  Cookies should be lightly brown around the edges.  While still warm, cut on a diagonal into 1” strips.  Cool; drizzle with almond icing; let cool completely before removing from pan.  Store in airtight container. 

Almond Icing instructions:

Add powdered sugar, almond extract and milk in small bowl and stir with whisk until smooth.  Pour into bottle or piping bag (you can use a #3 tip), or cut a tiny hole in the end of the bag.  Drizzle onto top of cooled cookies.  Let set before storing cookies.