for the Cookies:
In a small bowl, stir together flour, baking powder and salt. In a large mixing bowl, beat butter until soft; slowly add sugar and beat until fluffy. Add egg and almond extract and beat well. Gradually beat in flour mixture until well mixed.
Roll dough into a large ball then divide into fourths. Form each ball into a 12-inch roll. Place two rolls lengthwise 4-5 inches apart on an ungreased cookie sheet and flatten each roll to 3 inches in width. Repeat with remaining rolls.
Brush flattened rolls with milk and sprinkle chopped almonds on top. Bake in a 325 degree oven for 12-14 minutes or until edges are lightly golden brown. While cookies are still warm and using a sharp knife, cut them crosswise at a diagonal into 1-inch strips. With a spatula, remove cookies from the cookie sheets to wax paper. Drizzle cooled cookies with Almond Icing.
for the Almond Icing:
In a small mixing bowl, stir together the powdered sugar, almond extract and enough milk to make icing of drizzling consistency.
Nutritional information per serving (approximate): 75 calories; 11 grams carbohydrates; 3 grams fat; 1 grams protein; 60milligrams sodium; 7 grams sugar.
Recipe passed down through several generations in the Avots Family, Temple, Texas; original author unknown.