1 1/3 c. butter
1 c. sugar
1 lg. egg, beaten
1 tsp. almond extract
3 c. flour
1 tsp. baking soda
1/4 tsp. salt
1/4 tsp. ginger
Blanched almonds

Preheat oven to 350 degrees. Cream the butter and add the sugar. Blend well. Mix in egg and almond extract. Sift together the flour, baking soda, salt and ginger. Stir into the sugar mixture.

Shape into balls and place on greased cookie sheet. Flatten slightly and place an almond in the center of each cookie. Bake 15 to 20 minutes until lightly browned. 4 dozen.