1 cup butter or margarine, softened
2 cups sifted confectioners sugar, divided
1 teaspoon almond extract
1/2 teaspoon vanilla extract
21/4 cups all-purpose flour
1/4 teaspoon salt
1 cup slivered almonds, toasted and coarsely ground

Preheat oven to 350 degrees. In a large bowl, cream butter and 1/2 cup confectioners sugar until fluffy. Stir in extracts. In a medium bowl, combine flour and salt. Add dry ingredients to creamed mixture; stir until a soft dough forms. Stir in almonds. Shape dough into 1-inch balls and place 2 inches apart on an ungreased baking sheet. Bake 15 to 20 minutes or until bottoms are lightly browned. Roll warm cookies in remaining 11/2 cups confectioners sugar. Transfer cookies to waxed paper; cool completely. Roll in confectioners sugar again. Store in an airtight container.

Yield: about 4’/2 dozen cookies