1 stick real butter, softened
1 c. sugar
Yellow food coloring
1/2 tsp. salt
1 tsp. water
1/2 c. butter Crisco
2 tsp. almond extract
2 1/3 c. all-purpose flour
1 lg. egg yolk
36 blanched almonds, whole

1. In a large bowl with mixer at medium speed beat butter, Crisco, sugar and extract until fluffy. Add color and tint a golden yellow.

2. At low speed, gradually beat in 2 cups flour, soda and salt until blended. With a spoon stir in rest of flour until blended. Cover and refrigerate 1 hour.

3. Grease 3 large baking sheets.

4. In cup beat egg yolk and water. Preheat oven to 350 degrees.

5. Divide dough into 36 equal parts, shape each into a ball, place balls about 2" apart on greased sheet.

6. Flatten each cookie and press almond in center of each. Brush each with egg mixture.

7. Bake cookies 13 to 15 minutes. Remove to wire rack and cool completely. Store in air tight container.