2 3/4 c. sifted flour
1 c. sugar
1/2 tsp. baking soda
1/2 tsp. salt
1 c. butter or lard
1 slightly beaten egg
1 tsp. almond extract
1/3 c. blanched almonds, halved

Sift dry ingredients together into bowl. Cut in butter until mixture resembles cornmeal. Add egg and almond extract; mix well. Gather up and form into ball. Roll to slightly less than 1/4 inch. Cut with 2 inches round cookie cutter. Place on ungreased cookie sheet about 2 inches apart or form 1 inch balls; flatten on cookie sheet with bottom of floured tumbler. Place an almond half atop each cookie. Bake at 325 degrees for 15-20 minutes. Yields 50.