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COOKIES =========
2 c all-purpose flour,Sifted
1/2 c Sugar
1/4 t Salt
1 c Butter
3/4 c unblanched almonds,Grated
2 t Vanilla
FROSTING ========
6 T Butter
1/3 c Half-and-half
2/3 c brown sugar,Packed
2 c Confectioners' sugar
1/2 t Vanill pistachio nuts,Chopped For garnish

1. 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.

2. Place balls on greased cookie sheets; make a depression in center of
each cookie. Bake about 8 minutes; remove from oven. Dent again and
bake about 8 minutes longer; cool.

3. 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 confectioners' sugar and vanilla. Beat until smooth and thick.

4. Fill depressions in cookies with butterscotch frosting and sprinkle
frosting with nuts.