1 C. butter, softened
2/3 C. packed brown sugar
1 egg
2 C. flour
1/2 tsp. salt
2 tsp. vanilla extract

For decoration:
Whole unblanched almonds, cinnamon candies, pastel candy decorations

In large bowl, beat butter and sugar with mixer until pale and fluffy. Beat in egg and vanilla. Stir in flour and salt until a stiff dough forms. Chili dough 30 minutes. Form balls using 1/3 cup dough for each. Place 3 balls on each lightly greased cookie sheet and flatten to 4 1/2-inch diameter (cookies spread about 1 inch during baking). Press in almonds and candies to decorate. Bake in preheated 350° oven for 15 minutes or until edges are lightly browned. Cool on sheet on rack for 3 minutes; remove to rack to finish cooling. Makes 8 cookies. (Annette Heath)