2 c. regular all - purpose flour
1 tsp. baking powder
1/8 tsp. salt
1 c. butter
1 c. sugar
2 egg yolks
1/2 tsp. lemon extract
3/4 tsp. each vanilla and almond extract
4 oz. blanched almonds, toasted in oven 350 degrees for 15 minutes

Sift flour and measure. Sift again with baking powder and salt. Set aside. Cream butter and sugar together until light and fluffy. Add egg yolks, one at a time and beat well. Blend in lemon, vanilla and almond extract. Gradually add flour; mix well. Form 1 inch balls from dough. Place on ungreased baking sheet about 2 inches apart and press a toasted almond in the center of each one. Bake in a 300 degree oven 15 to 20 minutes until edges begin to turn brown. Cool 5 minutes and remove from cookie sheet. Makes 4 1/2 dozen cookies.