Slice-and-bake almond crisps

1. In large bowl, beat together butter, brown sugar and granulated sugar until light and fluffy; beat in egg and vanilla.
2. Combine flour, baking soda and salt; gradually beat into butter mixture.
3. Stiri in almonds.
4. Shape into four 4-inch long logs.
5. Wrap and freeze for 2 hours or until firm.
6. cut into slices about 1/8-inch thick; bake on greased baking sheet in 375f 190c oven for 8-10 minutes or until golden.
7. Remove to rack and let cool.
8. press a sliced almond into the centre of each cookie before baking for fancier presentation.
9. [cookies can be stored in airtight container for up to 1 week or frozen for up to 1 month.
10. ] makes 80 cookies, or 20 cookies per log.