Cook & stir till smooth:
1 c. butter
½ c. sugar
3 T. flour
2 T. milk
1/8 t. salt
Add ½ c. finely chopped toasted blanched almonds.
Drop by level tsps. on lightly greased and floured cookie sheet ~ 4” apart. Place only 4 – 6 cookies on sheet at one time. Bake at 350° 6 – 8 minutes or until lightly browned. Cool slightly on sheet. Carefully lift with wide spatula and place over broomstick to shape. Cool. If cookies harden before removing from cookie sheet – return to oven a few seconds to soften. Makes 18 4-5” cookies. Grease & flour cookie sheet each time you bake.
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