1/4 c Butter 1/3 c Light brown sugar - (firmly packed) 1/4 c Sifted flour 1/4 c Whipping cream; plus 1 tb Whipping cream 3/4 c Finely chopped almonds 4 oz Semisweet chocolate 3 tb Butter PREHEAT OVEN TO 350F. Cream butter and sugar until light and fluffy. Stir in flour alternately with cream, then mix in almonds. Drop teaspoons of batter 3-inches apart on greased and floured baking sheets. With a knife dipped in cold water, spread the batter into 2-inch rounds. Bake for 12 minutes. Cool 1-or-2 minutes on baking sheets then transfer to wire racks. If cookies become hard to remove, return to the oven for 1-or-2 minutes to soften. Melt chocolate with butter and cool slightly. Spread over bottoms of cookies.