Chinese Almond Cookies

2 1/2 cups whole blanched almonds
2 1/4 cups sifted flour
1 1/4 cups butter
1 1/4 cups sugar (white or light brown – firmly packed)

1. Measure 1 2/3 cups of the almonds and finely chop or grind using a nut grinder or blender. If desired, you may toast the remaining whole almonds, or leave as they are – they will be used for decoration.

2. Cream butter and sugar, beating well. In separate bowl, stir together flour and chopped almonds. Add to creamed mixture and mix well.

3. Divide dough into halves or thirds for manageability and wrap each portion in waxed paper. Chill in refrigerator until dough is workable (not too sticky).

4. Shape into 1-inch balls, place on ungreased cookie sheet, and flatten to about 1/2 inch thick. Place a whole almond on the top of each cookie.

5. Bake at 325*F for about 10 -12 minutes or just until set and bottoms are light brown.

6. Immediately remove from pans and cool on wire racks.

1 cup sifted flour = about 1 cup minus 2 Tbsp unsifted flour