2 3/4 c. sifted all-purpose flour
1 c. sugar
1/2 tsp. baking soda
1/2 tsp. salt
1 c. butter, butter
1 slightly beaten egg
1 tsp. almond extract
1/3 c. whole almonds

Sift flour, sugar, soda and salt together into bowl. Cut in butter until mixture resembles cornmeal. Add egg and almond extract, mix well.

Shape dough into 1 inch balls and place 2 inches apart on ungreased cookie sheet. Place an almond on top each cookie and press down to flatten slightly. Bake in slow oven (325 degrees). Serves 4 1/2 dozen.