Almond Crisp Refrigerator cookies

Almond Crisp Refrigerator Cookies 2 sticks butter (don't use margarine!) 1 egg 1 egg yolk (you can save the white to glaze the cookies when they go into the oven!) 1 cup granulated sugar 1 teaspoon vanilla extract 2 teaspoons almond extract 1 3/4 cups all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup toasted and finely ground almonds Cream the butter, egg, egg yolk, sugar, and extracts together until light and fluffy. Stir together the dry ingredients and stir into the butter mixture. Fold in the nuts. Knead the dough just a bit and then roll it into a log/cylinder. Do this directly on waxed paper and you can immediately roll it up for placement in the refrigerator. Refrigerate for at least an hour before baking. Preheat oven to 350 degrees. Slice the dough into 1/4th inch slices and place on parchment-lined baking sheets. Bake for 10-12 minutes or until lightly brown. Let cool on sheets before removing to cooling racks. If you want to use up that spare egg white, just whip it up a bit and brush on unbaked cookied before going into the oven. You can also decorate them with additional chopped nuts or colorful sprinkles.