These were made for Kathy and John's wedding.

• 1 cup butter
• 3/4 cup sugar
• 1 egg
• 1/4 cup almond liqueur (Amaretto di Saronno)
• ¾ - 1 tsp almond extract
• 1 cup almond paste
• 3 cups flour
• 1/4 teaspoon salt
• Sliced almonds (optional)

1. Cream together the butter, sugar, and egg. Beat until light and fluffy. Stir in the liqueur and almonds. • Mix the flour and salt and gradually add these to the creamed mixture•
2. Form the dough into (2) 10-inch logs. Cover and refrigerate for 2 to 3 hours. (I rolled into 1 inch balls and flattened with glass)
3. Cut the logs into 1/4“ slices and bake in a 350° oven until lightly browned, about 10 minutes.
4. Makes 6 or 7 dozen cookies

* Press an almond slice or two into the top of the cookie to distinguish it from regular sugar cookies.