Chinese Almond Cookies

I found a really, good rolled cookie recipe!!! These are delicately almond flavored and had the perfect amount of crispiness to them. Again, who knows what they will taste like tomorrow with the humidity but right now they are delicious. This is another recipe that does not require a mixer. You use your hands to blend the ingredients and it is critical that the butter is very soft, that point before it is liquid. Also, I needed to refrigerate it for a short time but too much made it difficult to roll out. The recipe actually did not ask for it to be chilled at all. If you note the sliced almond pieces decorating the cookies, it is bit of a mistake as it was supposed to be a full, blanched almond but I couldn't find any so sliced almonds worked just as well. I think it was more fun to decorate with the pieces! The recipe made enough cookies so that I gave some to the Ahns, plenty for Alex and the UH group (although he can't eat them all this weekend!!!!) and also for us, Bob, Trish and Margie I am tired.....but thank goodness it was not too hot and humid . Happy TGIF!!! One more thing, I did not baked them for as long as the recipe called for (10-12 minutes) but found that 9 seemed to be better. You want the edges just slightly brown.