• 2/3 cup butter
• 2/3 cup margarine
• 1 cup white sugar
• 3 cups sifted white flour
• 3 tsp. baking powder
• 1/2 tsp. salt
• 2 Tbsp. milk
• 4 tsp. almond extract
• 4 egg whites , stiffly beaten to form soft peaks
• 2 cups sliced almonds

• 4 cups powdered sugar
• 1 stick softened butter
• 1 Tbsp. milk
• 1 tsp. almond extract
• 1/2 tsp. vanilla extract
• Additional sliced almonds optional
• Food coloring , red and green if desired

To make cookies: Cream butter, margarine and white sugar. Alternate dry ingredients (flour, baking powder, salt) and liquids (milk, almond extract). Fold in stiffly beaten egg whites and sliced almonds. Drop on a greased cookie sheet using cookie dough scoop. Bake in a preheated oven at 325° for 12 to 15 minutes (lightly browned on bottom only).

To make frosting: Cream powdered sugar and butter. Add milk (start with 1 tablespoon and add until smooth, creamy and spreadable) and almond extract. Frost when cookies are cool. Store layered between waxed paper. Garnish tops with additional sliced almonds.