1/4 c Butter

1/3 c Light brown sugar

- (firmly packed) 1/4 c Sifted flour

1/4 c Whipping cream; plus

1 tb Whipping cream

3/4 c Finely chopped almonds

4 oz Semisweet chocolate

3 tb Butter

PREHEAT OVEN TO 350F. Cream butter and sugar until light and fluffy. Stir in flour alternately with cream, then mix in almonds. Drop teaspoons of batter 3-inches apart on greased and floured baking sheets. With a knife dipped in cold water, spread the batter into 2-inch rounds. Bake for 12 minutes. Cool 1-or-2 minutes on baking sheets then transfer to wire racks. If cookies become hard to remove, return to the oven for 1-or-2 minutes to soften. Melt chocolate with butter and cool slightly. Spread over bottoms of cookies.