Ingredients

• 1 cup butter
• ¾ cup granulated unblanched almonds
• 2 teaspoons vanilla
• For frosting -
• 6 tablespoons butter
• 1/3 cup half-and-half
• 2/3 cup packed brown sugar
• 2 cups confectioners sugar
• ½ teaspoon vanilla
• Chopped pistachio nuts for garnish

Directions

• Directions
• Heat oven to 350 degrees. For cookies, sift flour, sugar and salt into bowl. Cut in 1 cup butter with pastry blender until mixture resembles coarse crumbs. Blend in almonds and vanilla. Work mixture with fingers until a ball of dough is formed. Then shape into 1-inch balls.
• Place balls on greased cookie sheets; make a depression in center of each cookie. Bake about 8 minutes; remove from heat. Dent again and bake about 8 minutes longer; cool.
• For frosting: Blend 6 tablespoons butter, half and half and brown sugar in saucepan. Boil 2 minutes stirring constantly; remove from heat. Cool about 15 minutes then stir in confectioner sugar and vanilla. Beat until smooth and thick.
• Fill depressions in cookies with butterscotch frosting and sprinkle frosting with nuts.