1/2 c. (1 stick) butter
2 hard-cooked egg yolks, mashed
1/4 c. sugar
1 1/4 c. sifted all-purpose flour
1/4 tsp. almond flavoring
24 blanched whole almonds

Beat butter; add egg yolks. Gradually add sugar and beat until creamy and fluffy. Stir in flour and flavoring. Chill thoroughly. Shape into balls about 1 inch in diameter. Place on ungreased cookie sheet; press an almond into top of each. Bake at 375 degrees 12 to 15 minutes. Makes 2 dozen.