1 c. shortening
1 c. sugar
1 tbsp. water
3 tsp. almond
2 eggs
3 c. flour
1 1/2 tsp. baking soda
1/4 tsp. salt
6 oz. almonds (whole blanched)

Beat shortening and sugar until light and fluffy in a large bowl. Beat eggs in small bowl with fork. Remove 2 tablespoons of beaten eggs, put into a cup with water and set aside. Add beaten eggs and almond to shortening mixture and mix. Sift flour, baking soda and salt then beat into shortening mixture. Shape into 1 1/2" balls. Place 2" apart on lightly greased sheet. Flatten with finger tips into 2" rounds and place an almond in center. Brush top of cookies with left over eggs and water mixture. Bake 15 minutes or until firm at 350 degrees.