Preheat oven to 350°F (175°C).

In a large bowl, cream together the butter-flavored shortening, lowfat milk, and almond extract until well blended.

Beat in the granulated sugar until smooth.

In a separate bowl, combine the all-purpose flour, minced slivered almonds, and salt.

Gradually mix the dry ingredients into the creamed mixture until just combined.

Shape the dough into small balls, using 1 level tablespoon for each cookie.

Place the dough balls 2 inches apart on an ungreased baking sheet.

Bake at 350°F (175°C) for 10-12 minutes, or until the cookies are set but not browned.

Remove the baking sheet from the oven and let the cookies cool slightly on the sheet before transferring them to a wire rack to cool completely.

While the cookies are still slightly warm, roll them in confectioners' sugar to coat.

Once the cookies are completely cold, roll them in confectioners' sugar again for a thicker coating.