| 1 | In large bowl, beat together butter, brown sugar and granulated sugar until light and fluffy; beat in egg and vanilla. |
| 2 | Combine flour, baking soda and salt; gradually beat into butter mixture. |
| 3 | Stir in almonds. |
| 4 | Shape into four 4-inch long logs. |
| 5 | Wrap and freeze for 2 hours or until firm. |
| 6 | cut into slices about 1/8-inch thick; bake on greased baking sheet in 375f 190c oven for 8-10 minutes or until golden. |
| 7 | Remove to rack and let cool. |
| 8 | press a sliced almond into the centre of each cookie before baking for fancier presentation. |
| 9 | [cookies can be stored in airtight container for up to 1 week or frozen for up to 1 month.] |
| 10 | makes 80 cookies, or 20 cookies per log. |
