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

Sift together dry ingredients, cut in butter until the mixture resembles cornmeal. Add beaten egg and almond extract. Form into 1 inch balls. Place on cookie sheet and flatten slightly. Place whole almond in center. Bake at 325 degrees for about 18 minutes.