1/2 c. shortening
1/2 c. granulated sugar
1/2 c. brown sugar, packed
1 egg
1/2 tsp. vanilla extract
3/4 c. flour
1/2 tsp. salt
1/2 tsp. baking soda
1 1/2 c. rolled oats

ALMOND TOPPING:

1/3 c. granulated sugar
1/4 c. butter
1 tbsp. light corn syrup
1/3 c. sliced almonds
1/4 tsp. almond extract

Cream shortening and sugars; blend in egg and vanilla. Beat well. Add dry ingredients; mix well. Drop on ungreased cookie sheets. Bake at 350 degrees for 8 minutes.

Prepare topping by combining sugar, butter and syrup in saucepan; bring to boil. Remove from heat and add almonds and extract.

Remove cookies from oven and place 1/2 teaspoon topping in center of each cookie, pressing in slightly. Return to oven and bake an additional 6 to 8 minutes until cookies are golden brown. Cool on wire rack.

Makes about 3 dozen.