2¾ cups self-rising flour
1 cup sugar
1 cup butter or margarine
1 egg, lightly beaten
2 tablespoons milk
1 teaspoon almond extract
Sugar
Almond halves

Preheat oven to 325°F.  Spray cookie sheets with non-stick vegetable spray.

In a large mixing bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs.  In a small bowl, combine egg, milk, and almond extract.  Add to flour mixture, blending well.  Shape the dough, 1 teaspoon at a time, into balls.  Roll in sugar.  Place on prepared cookie sheets.  Press an almond half onto each cookie.

Bake 16 to 18 minutes or until delicately browned.  Remove from cookie sheets; cool on a wire rack.

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