• Preheat the oven to 350 degrees F. Grease or line a baking sheet with parchment paper or a baking mat.
• In a large bowl add the 1/2 cup of butter and sugar, beat together with an electric mixer until fluffy.
• Add the egg and beat in. Mix in the almond extract and the vanilla.
• Sift together the flour, baking soda, and salt. Add half of the flour mixture to the batter and mix in. Add 1/2 cup of sour cream and mix in. Add the remaining flour and mix in.
• Stir in the 3/4 cup of chopped almond.
• Drop by rounded heating teaspoons on the prepared baking sheet.
• Place in the preheated oven and bake for 12 to 14 minutes or until the cookies are light browned.
• Remove from the oven and cool completely on a cooling rack.

Frosting

• While the cookies are cooling prepare the frosting.
• In a medium, micro-safe bowl add 1/4 cup butter and microwave until it is melted.
• Add the 3 tablespoons of sour cream and 1/2 teaspoon of vanilla to the butter and beat until smooth.
• Gradually add the powdered sugar, beat until creamy and smooth. Add the milk and beat in.
• Frost the cooled cookies.
• Sprinkle the cookies with the slivered almonds.