2 cups flour
4 tbsp sugar
1 cup butter
3/4 cup ground alomonds
pinch of salt
Cream butter and sugar. Add flour and nuts and gently combine being careful not to over beat as it will toughen the cookie. Form into a log and refrigerate for at least 3 hours. Slice 1/2" thick at bake at 325F until edges are a light golden brown (8-10 minutes.) Cool and dust with icing sugar.
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