Title: Best slice-and-bake almond crisps
 Categories: Cookies
      Yield: 80 Cookies
 
      1 c  Butter, softened
    1/2 c  Packed brown sugar
    1/2 c  Granulated sugar
      1    Egg
      1 ts Vanilla
  2 1/3 c  All-purpose flour
    1/2 ts Baking soda
    1/2 ts Salt
  1 1/4 c  Toasted unblanched almonds,
           -chopped
 
  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 1/8-inch thick; Bake on greased baking sheet in
  375F 190C oven for 8-10 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.