1 1/2 c. sugar
2 1/2 c. flour
1 tsp. baking powder
1 c. butter
1 egg
1 tbsp. brandy or whiskey
1/2 tsp. almond extract
1/4 c. whole blanched almonds

Sift the sugar, flour, and baking powder together 3 times. Cut in butter as for biscuits with pastry blender or 2 knives. Beat egg; add whiskey and almond extract. Combine with flour mixture to make a stiff dough. Chill in refrigerator about 2 hours. Form into 1 1/2 inch balls. Place on a greased cookie sheet about 2 inches apart. Flatten balls to 1/2 inch thickness and press whole almond into center of each. Bake at 350 degrees about 15 minutes or until golden brown. Also can use 1 egg yolk and 1 tablespoon water; mix well. Brush over cookie before baking to glaze.