2 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup shortening
1 cup sugar
3 eggs
2 tablespoons pure almond extract or Amaretto
1/2 cup ground almonds
1 cup blanched almond halves

Combine flour, baking soda and salt in a medium bowl; set aside.

In the bowl of an electric mixer, cream together shortening and sugar (shortening bay be 0 trans-fat Crisco, butter, non-hydrogenated lard or coconut oil, etc.) When shortening and sugar is light and fluffy, add almond extract. Add one egg at a time, beating until blended.

Add flour mixture slowly. Blend in ground almonds (if grinding almonds at home in the food processor, use only blanched almonds in which the skins have been removed).

Cover bowl and refrigerate for 4 hours or overnight.

When ready to bake, preheat oven to 350°F.

Divide dough into 4 parts and form a cylindrical shape with each portion by rolling out until each log is 1 inch diameter.

Cut the logs into 1 inch sections. Roll these into 1 inch balls. Press an almond half into the center of each.

Bake for 10-12 minutes.

Submitted by: CM