1 1/4 cups flour

1/2 cup cornstarch

1 cup butter, softened

1/2 cup powdered sugar

1/2 teaspoon almond extract

1 cup slivered almonds

2 tablespoons butter, softened

1 1/2 cups powdered sugar

2 tablespoons milk

1/4 teaspoon almond extract


Combine flour and cornstarch and set aside. In a small bowl, cream 1 cup butter and 1/2 cup powdered sugar until light and fluffy. Beat in extract. Gradually and flour mixture to creamed butter and mix well. Shape into 1-inch balls. (Coat palms with powdered sugar to prevent dough sticking.) Place balls 2 inches apart on ungreased cookie sheets and bake at 350 degrees for 10 to 12 minutes or until bottoms are lightly browned. Remove to wire racks to cool. Toast slivered almonds in small skillet over low hat until they begin to brown and smell nutty. Turn out onto a plate to cool. In a small mixing bowl, beat 2 tablespoons butter until fluffy. Add 1 1/2 cups powdered sugar, milk and extract and beat until smooth. Spread over cooled cookies. Sprinkle with almonds.