1-3/4  cups flour
2  teaspoons baking powder
½  cup margarine or butter
1 cup sugar
1 egg
½  teaspoon almond extract
½  cup sliced almonds, coarsely chopped
1  cup sifted powdered sugar
¼  teaspoon almond extract
2  to 4  teaspoons milk
Stir together flour, baking powder.  In a large mixing bowl beat margarine or butter till softened.  Add sugar and beat until fluffy.  Add egg and the ½ teaspoon almond extract and beat well.  Add flour mixture and beat until well mixed. 
Divide the dough into fourths.  Form each portion into a 12 inch roll.  Place 2 of the rolls 4 to 5 inches apart on an ungreased cookie sheet.  Flatten each roll until it is 3 inches wide.  Repeat with the remaining rolls.  Brush each flattened roll with a little milk and sprinkle with about 2 tablespoons of the chopped almonds.
Bake in a 325 degree oven for 12 to 14 minutes or  until  edges are lightly browned.  While still warm , cut crosswise at a diagonal into 1 inch strips.  Cool completely on a wire rack.
Stir together the powdered sugar, the ¼ teaspoon almond extract and enough of the 3 to 4 teaspoons milk to make a drizzling consistency.  Drizzle over the cooled bars. 
Makes 48.
Donna Dorais. served these cookies at the Tuesday meeting.

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