- 4 sticks butter , softened
- 1 1/4 cups sugar
- 4 cups flour
- 3 ounces (6 dozen) whole blanched almonds
Roll dough into one-inch balls; arrange two inches apart on prepared cookie sheets. With the palm of your hand, gently flatten each ball; press an almond in the center of each cookie.
Bake cookies 20 to 25 minutes just until pale golden around the edges only (do not brown). Cool on cookie sheets for five minutes.