Almond shortbread

2 1/4  cups          Pillsbury's Best All Purpose flour* -- sifted
     3/4  cup           confectioners' sugar -- sifted
     1/4  teaspoon      salt
   1      cup           butter
   1      teaspoon      French's Almond Extract
   1      cup           Funsten's blanched Almonds -- ground/finely choppe

BAKE at 325 degrees for 20 to 25 minutes.  MAKES about 2 dozen.
Sift together flour, confectioners' sugar, and salt.  Cream butter.  Blend in
the dry ingredients; mix thoroughly.  Stir in almond extract and ground or
finely chopped blanched almonds.  If desired, chill for easier handling.
 Shape dough into balls, using rounded teaspoonful for each.  Place on
ungreased baking sheets; flatten into circles about  1/2 inch thick.  Flute
edges to form scallops.  Bake in slow oven (325 degrees) 20 to 25 minutes
until light golden brown.  Remove from baking sheets immediately; cool.
*For use with Pillsbury's Best Self-Rising flour, omit salt.