3 cups all-purpose flour
1 cup granulated sugar
1/4 teaspoon salt
1/2 teaspoon baking soda
1 cup shortening (at room temperature)
1 egg, lightly beaten
1/4 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup almonds, blanched

Mix flour, sugar, salt and baking soda. Add shortening; cut in until mixture resembles cornmeal. Add egg, vanilla extract and almond extract. Mix until egg is absorbed and mixture is smooth. Shape into 3/4-inch balls. Place on ungreased baking sheet. Flatten each cookie with a flour-dipped fork; press an almond into the center. Bake at 350 degrees F for 20 minutes or until a pale golden brown. Remove from baking sheet; cool on rack.

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