• 4 sticks butter , softened
• 1 1/4 cups sugar
• 4 cups flour
• 3 ounces (6 dozen) whole blanched almonds

Preheat oven to 325°. Line two large cookie sheets with parchment paper. In a large mixing bowl, beat butter at medium-high speed until creamy. Slowly add sugar, one tablespoon at a time, until mixture is light and fluffy. With mixer on low speed, gradually add flour just until blended.

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.