1 c. Crisco
1 c. sugar
1 egg, beaten
3 c. flour
1 1/2 tsp. baking soda
1/4 c. light corn syrup
2 tbsp. almond extract
1 1/2 c. blanched almonds

Cream Crisco, sugar and egg. Add flour and baking soda, then mix in corn syrup and almond extract. Blend until smooth. Roll about 1 rounded teaspoon dough into a ball. Arrange balls on a greased cookie sheet. Flatten slightly with a glass bottom and place an almond on top of each. Bake in preheated 375 degree oven until golden brown, 10-15 minutes. Makes about 4 dozen cookies.