Pot o’ Gold Cookies

Directions

1. In a large bowl, cream butter and sugar until light and fluffy. Beat in milk and extracts.
2. Combine the flour, almonds and salt; gradually add to creamed mixture and mix well. Shape into a 10-in. roll; wrap in plastic. Refrigerate overnight.
3. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 325° for 14-16 minutes or until set. Remove to wire racks to cool.
4. Combine the icing ingredients; decorate cookies as desired. Let stand until set. Store in an airtight container.