Swedish Almond Toast(Cookie)

• 1 c. butter
• 2 c. sugar
• 2 eggs
• 1 c. sour cream
• 1 tsp. almond extract
• 4 c. flour
• 1/2 tsp. soda
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1 c. slivered almonds

1. Cream the butter and sugar well; add eggs. Add the other ingredients, alternating sour cream and flour last.
2. Bake in 3 greased bread pans at 325u0b0 for 55 minutes. Cool.
3. Wrap in foil and put in freezer overnight.
4. (Do not omit this step.)
5. Remove from freezer and let stand at room temperature until loaves can be sliced. Slice 1/4-inch thick.
6. Place slices on ungreased cookie sheets. Bake at 250u0b0, turning slices every 10 to 15 minutes, until lightly browned (takes about 1 hour).
7. Let dry thoroughly before storing.
8. Store in a cool, dry place.

butter, sugar, eggs, sour cream, almond extract, flour, soda, baking powder, salt, almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=876724 (may not work)