2 1/2 c. all-purpose flour
1 c. sugar
1 tsp. baking soda
1/4 tsp. salt
1 c. vegetable shortening
2 eggs, beaten
1 tbsp. almond extract
1/4 c. blanched unsalted almonds

1. Mix dry ingredients in a bowl.

2. Cut shortening into dry ingredients with a fork or pastry cutter.

3. Add beaten eggs and almond extract. Stir with a spoon until well mixed.

4. Preheat the oven to 325 degrees.

5. Shape dough into balls the size of a large cherry.

6. Put on greased cookie sheets. Press an almond down in the center of each cookie.

7. Bake for 25 minutes. Makes about 4 dozen cookies.