Almond Cookies

Almond Cookies

(makes 32 to 36 cookies)

1 cup vegetable shortening (or lard)
1 1/4 cups sugar
1 large egg
1/2 teaspoon vanilla extract
1 teaspoon almond extract
1 3/4 cups all-purpose flour
1 teaspoon baking powder

1/4 teaspoon baking soda

36 blanched almonds
Preheat the oven to 375 degrees.
With an electric beater, cream together the shortening and
sugar until fluffy. Crack the egg into a small bowl, beat it well with a fork, and reserve 1 tablespoonful.

Beat the rest of the egg and the vanilla and almond extracts into the sugar mixture until well combined.
Sift together the flour, baking powder and baking soda onto a piece of wax paper. Add to the creamed mixture and stir until just blended. The dough will be crumbly but should hold together when squeezed into a ball.
Form the dough into 32 to 36 balls, each about 1 inch in diameter. Place them 2 inches apart on ungreased cookie sheets. Press a blanched almond into the center of each ball. The edges of the dough will crack slightly. With your fingertips or a small pastry brush, brush the tops of the cookies lightly with the reserved beaten egg.
Bake 12 to 15 minutes, until the cookies are golden brown. With a spatula, remove the cookies to a rack to cool. Store in an airtight container.