2 3/4 c. sifted flour
1 c. granulated sugar
1/2 tsp. baking soda
1/2 tsp. salt
1 c. butter, butter or lard
1 slightly beaten egg
1 tsp. almond extract
1/2 c. whole almonds

Sift flour, sugar, soda and salt together in a bowl. Cut in butter until mixture looks like cornmeal. Add egg and extract. Mix well. Shape dough into 1-inch balls and place 2 inches apart on ungreased cookie sheet. Place almond on top of each cookie and press down to flatten slightly. Bake in slow oven at 325 degrees for 18 minutes. Cool on rack. Makes 4 1/2 dozen cookies.