Preheat oven to 350 degrees F. Ungreased cookie sheet.
Cookie: In a medium bowl, blend butter and sugar with an electric mixer until mixture forms a grainy paste. Scrape down sides of bowl, then add egg and almond extract. Beat at medium speed until light and fluffy.
Add the flour and Clabber Girl Baking Powder, blend at low speed just until combined. Do not over mix. Form dough into 1 1/2-inch balls and roll in sliced almonds.
Place balls on ungreased cookie sheets, 2 inches apart. Bake for 15 to 18 minutes or until cookies are slightly brown along edges. Immediately transfer cookies to a cooling rack.
When cookies are completely cool, drizzle patterns on them with the warm chocolate glaze.
Chocolate Glaze: Place chocolate chips and milk in microwave safe bowl. Microwave at 30 second intervals until chips begin to melt. Stir well and microwave again if glaze is not sufficiently smooth. Place in a decorator's bag, and using a medium round tip squeeze over cooled cookies on cooling rack.
Yield 1 1/2 dozen cookies.