Instructions: 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.

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