1

In a large bowl, cream butter and sugar until light and fluffy. Beat in milk and extracts.

2

Combine the flour, almonds and salt; gradually add to creamed mixture and mix well. Shape into a 10-in. roll; wrap in plastic wrap. Refrigerate overnight.

3

Unwrap and cut into 1/4" slices. Place 2" apart on ungreased baking sheets. Bake at 325° for 14-16 minutes or until set. Remove to wire racks to cool.

4

Combine the icing ingredients; decorate cookies as desired. Let stand until set. Store in an airtight container.

5

Yield: about 3 1/2 dozen.