1 cup butter, softened
1/2 cup white sugar
1 1/2 cups sifted all-purpose flour
1/3 cup chopped almonds
1 teaspoon cinnamon
In a large bowl, cream together the butter, sugar, flour and almonds until light and fluffy. Beat in the cinnamon. Add the almond powder, mix together well. Refrigerate 1 hour or longer in case of too much of the mixture sticking to the wire.