3 oz Cream Cheese (softened)
1 C butter softened
1 C sugar
1 egg yolk
1 Tbs Milk
1/8 tsp almond extract
2 1/2 C. sifted cake flour
1 C sliced almonds, toasted
Beat cream cheese with butter and sugar until fluffy. Blend in egg yolk, milk, and almond extract. Gradually stir in cake flour. Gently stir in almonds. (dough will be sticky.) Divide dough in half; place each cardon large sheet of waxed paper, shape into 12x1 in roll. Refrigerate until very firm.
Preheat oven to 325. Cut rolls into 1/4 inch thick slices. Bake on ungreased cookie sheets for 10-15 minutes or until edges are just starting to look golden. THESE COOKIES SHOULD NOT BROWN. Cool on wire racks.
Makes about 4 dozen cookies.
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