3 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 lg. egg
1 tsp. almond extract
1 c. sugar
1 1/3 c. shortening (unsalted butter is best)
Blanched almonds, raspberry and apricot jam

Sift flour, soda and salt together. Beat egg with fork until lemon-colored. Add almond extract. Cream sugar and butter well. Add egg and mix well. Add dry ingredients gradually.

Roll into balls about 1-inch in diameter and place an inch apart on a greased cookie sheet. Press thumb gently in center of top of each ball. Fill depression with half a blanched almond or a drop of raspberry or apricot jam (about 1/4 teaspoon). Bake at 350 degrees for 12 minutes. Makes about 50 cookies.