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

Sift dry ingredients together in bowl. Cut in butter until mixture resembles corn meal. Add egg and almond extract, mix well. Gather up with fingers, form into balls, flatten on ungreased cookie sheet 2 inches apart. Place an almond half atop each cookie. Bake at 350 degrees until light golden in color. Makes 50.