Ingredients

1/2 cup butter, softened
1 cup sugar
1 teaspoon vanilla
1 egg
1 2/3 cups all-purpose flour
2 teaspoons baking powder
sugar
2/3 cup whipping cream
2 teaspoons sugar
1 cup sliced almonds

Directions

In large bowl with an electric mixer, beat butter and the 1 cup sugar until creamy; add vanilla and egg and beat until smooth. In another bowl, stir together flour and baking powder; add to butter mixture, blending thoroughly. Wrap dough in plastic wrap and refrigerate for at least 2 hours or until next day. Preheat oven to 325F. Roll dough into 1-inch balls and place 3 inches apart on greased baking sheets. Grease bottom of a glass, dip in sugar, and flatten each ball to a thickness of about 1/4 inch. In a 2-quart pan, bring cream and the 2 teaspoons sugar to a boil; continue to boil until reduced by half. Remove from heat and stir in almonds. Spread 1 teaspoon of the almond mixture on top of each cookie. Bake in a 325° oven for 12 to 15 minutes or until golden brown. Transfer cookies to racks and let cool. Store airtight.