Cream butter and gradually add sugar. Mix in egg, almonds, extract and finally the four. 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.
Marina Marchese, co-author of The Honey Connoisseur, says some commercial honey "might not be 100 percent pure liquid gold."