3/4 c. shortening
1 c. sugar
1 egg
1/4 c. white Karo
1/2 tsp. salt
1 tsp. baking soda
2 1/4 c. flour
1 tsp. almond extract

Cream shortening well; add sugar gradually. Beat in egg and Karo. Sift dry ingredients and add. Add almond extract last. Form into flat cake about 3/4 inch thick. Chill in ice box overnight, wrapped in wax paper. Cut in small squares, roll into balls between hands. Shake up in a bag with a little sugar to coat. Place 2 1/2 inches apart. Bake in 375 degree oven 12 minutes. Makes 30 macaroons.