"These pastry-like cookies will disappear quickly when you offer them to guests."
In a large mixing bowl beat butter or margarine with an electric mixed on medium to high speed for 30 seconds. Add augar and baking powder; beat till combined. Beat in egg and almond extract till combined. Beat in as much of the flour as you can. Stir in remaining flour.
Divide dough into four equal portions. Shape each portion into a 12-inch-long roll. Place two rolls 4 to 5 inches apart on an ungreased cookie sheet. Using your hands, slightly flatten each to 3 inches wide. Repeat with remaining rolls. Brush flattened rolls with milk and sprinkle with almonds.
Bake in a 325° oven for 12 to 14 minutes or till edges are lightly browned. Cut warm cookies diagonally into 1-inch strips. Transfer cookies to wire racks; let cool. Drizzing with icing. Makes about 48.
In a small mixing bowl combine 1 cup sifted powdered sugar, 14 tsp vanilla, and 1 TB milk or orange juice, 1 tsp at a time, to make of drizzling consistency.
[Jan. 2018. From Better Homes and Gardens' "All-Time Favorite Christmas Cookies" ISBN 0-696-21056-8, 1999. Also found a similar recipe with step-by-step photos and additional notes at http://bakingandeggs.com/2017/06/10/scandinavian-almond-cookies/.]