1/2 cup slivered almonds
1 cup butter, softened
1 teaspoon vanilla extract
1 cup powdered sugar
2 1/2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup powdered sugar
Preheat oven to 350 degrees. Bake almonds in a single layer in a shallow pan for 6 minutes or until toasted and fragrant, stirring halfway through. Cool completely (about 20 minutes). Reduce oven temperature to 325 degrees.
Process almonds in a food processor 30 seconds, or until finely ground.
Beat butter at medium speed with an electric mixer until creamy. Gradually add vanilla and 1 cup powdered sugar, beating well. (Dough will be crumbly)
Combine flour, salt, and almonds; gradually add to butter mixture, beating until blended.
Shape dough into 3/4" balls, and place 2 inches apart on parchment paper-lined baking sheets. Bake at 325 degrees for 12-15 minutes or until edges are lightly browned. Cool on baking sheets 2 minutes. Transfer to wire racks and cool 10 minutes. Roll cookies in 1/2 cup powdered sugar.