Prepare as for pie crust. Roll to slightly less than 1/8 inch. Cut with a floured 1 1/2 inch scalloped cookie cutter. Dip on side of each cookie in sugar. Place sugar side up on an ungreased cookie sheet. Prick each cookie with a fork in parallel rows. Bake at 375 for 8 minutes or until golden and puffy. Spread with almond creme frosting when cool.
Almond Creme Frosting: 3/4 C sifted confectioners sugar 1 T. soft butter 1/8 tsp. almond extract 1 T. light cream
Whip well. Add more powdered sugar or cream as needed to obtain desired consistency.