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- Preheat oven to 325°. Line two large cookie sheets with parchment paper. In a large mixing bowl, beat butter at medium-high speed until creamy. Slowly add Sugar, one tablespoon at a time, until mixture is light and fluffy. With mixer on low speed, gradually add flour just until blended.
- Roll dough into one-inch balls; arrange two inches apart on prepared cookie sheets. With the palm of your hand, gently flatten each ball; press an almond in the center of each cookie.
- Bake cookies 20 to 25 minutes just until pale golden around the edges only (do not brown). Cool on cookie sheets for five minutes.