In a food processor or grinder add ½ cup whole almond and 1 tablespoon of confectioner’s sugar and grind them into fine powder.

Adding sugar while grinding the almond will prevent it becomes almond butter soon.

In a medium bowl add sugar, flour, salt and almond meal and mix well and set aside.

In a kitchen aid mixer attached with paddle attachment, add butter and vanilla and almond extract and beat well so that it gets combined well.

To this add the flour almond mixture and just combine to form dough.

Divide the dough it into two flat discs and refrigerate for at least 2 hours or overnight. I did overnight refrigeration.

When you ready to 20 minutes before baking remove one disc of dough from refrigerator, preheat oven to 350F.

In a lightly floured parchment paper spread the dough into ¼ inch thick round

Using 2 ½ inch cookies cutter cut of the rounds and places it in baking sheet lined with parchment paper.

Using the same cookie cutter make two cut in the round from two sides

. Which will makes wings of the owls. Make sure to cut deep at the same time not to cut completely. I need to improve that part little more.

Place ⅛ teaspoon of dough on each sides for eyes. You can use ¼ teaspoon dough on each side if you want big eyes.

Place halved almond in the center for beak.

Slightly press in brown skittle/ M&M on the dough for eyes.

Using fork make impression at the bottom part of the cookie to make wing.

Bake the cookies for about 15 minutes or until sides become golden brown.

If the dough becomes soft refrigerate another hour until it become easy to handle.