2 3/4 cups sifted all-purpose flour
1 cup granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup butter (2 sticks), margarine, or lard, softened
1 large egg, slightly beaten
1 teaspoon almond extract
1/3 cup whole almonds, blanched
Preheat oven to 325 degrees F (160 C). Sift flour, sugar, baking soda, and salt together in a bowl. Cut in softened buter until mixture resembles cornmeal. Add beaten egg, and almond extract, mix well. Shape dough into 1 inch balls and place 2 inches apart on ungreased cookies sheets. Place an almond on top of each cookie and press down to flaten slightly. Bake in slow oven (325F/160C) for 15-18 minutes. Cool on wire rack.
Recipe given to DianasDesserts.com by: Autumn Gottschlich.
Source: Better Homes and Gardens Cookbook
Date: February 14, 2002