Cream butter and gradually add sugar. Mix in egg, almonds, extract and finally the flour. Chill dough in refrigerator. Force through a cookie press on to ungreased baking sheet. Bake at 350 degrees. Watch carefully so cookies do not brown too much.
From the American Swedish Institute cookbook Var Sa God.
"Bones, to a chef, are the gold of an animal," says Rachael Mamane, founder of Brooklyn Bouillon. "It's what makes a beautiful foundation for our cooking."