Preparation time: 15 minutes. Baking time: 20 minutes. Oven temperature: 350 degrees. Yields: 60 cookies.

3 c. all-purpose flour
1 c. sugar
1/2 tsp. each salt & baking soda
1 c. lard, at room temp.
1 lg. egg, slightly beaten
1/2 tsp. almond extract
1 c. blanched almonds, split

1. In medium bowl, mix flour, sugar, salt and baking soda.

2. Using a pastry blender, cut in lard until mixture resembles cornmeal.

3. Add egg and almond extract. Mix with hands until egg is absorbed and mixture is smooth and blended.

4. Shape in 3/4 inch balls. Arrange on ungreased baking sheets. (Cookies will spread slightly.)

5. Flatten each cookie with a fork. Press an almond half into each center.

6. Bake at 350 degrees for 20 minuts or until light golden brown.

7. Remove from sheets. Cool. Store in an airtight container.

TIPS: Recipe may be halved. While halving an egg usually is not recommended, it may be done for this recipe. Break egg into a measuring cup. Beat with a fork until yolk and white are well combined. Add 2 tablespoons egg to dry ingredients. Proceed as directed.