3/4 c. shortening (I use butter)
1 c. sugar
1 egg, beaten
1/2 tsp. almond extract
2 c. cake flour (can use all purpose flour)
1/4 tsp. salt
1/2 tsp. soda
1 c. almonds, blanched and chopped very fine

Cream shortening and sugar thoroughly. Add egg and almond extract. Mix well. Sift dry ingredients together and add to the creamed mixture. Form in a roll 2 inches in diameter and roll this in chopped nuts. (Nuts can be mixed into dough, instead of rolling dough in them).

Wrap in waxed paper and chill thoroughly. Slice 1/8 inch thick and bake in a moderate oven (350 degrees) 12 minutes. Makes 88 cookies. These keep very well.