Title: Almond shortbread
 Categories: Cookies, Desserts
      Yield: 1 Servings
 
  2 1/4 c  Pillsbury's Best All Purpose
           -Flour*, sifted
    3/4 c  Confectioners' sugar; sifted
    1/4 ts Salt
      1 c  Butter
      1 ts French's Almond Extract
      1 c  Funsten's Blanched Almonds;
           -ground/finely choppe
 
  BAKE at 325 degrees for 20 to 25 minutes. MAKES about 2 dozen. Sift
  together flour, confectioners' sugar, and salt. Cream butter. Blend
  in the dry ingredients; mix thoroughly. Stir in almond extract and
  ground or finely chopped blanched almonds. If desired, chill for
  easier handling. Shape dough into balls, using rounded teaspoonful
  for each. Place on ungreased baking sheets; flatten into circles
  about 1/2 inch thick. Flute edges to form scallops. Bake in slow oven
  (325 degrees) 20 to 25 minutes until light golden brown. Remove from
  baking sheets immediately; cool. *For use with Pillsbury's Best
  Self-Rising Flour, omit salt.