1 cup sugar
1/2 cup butter
1/2 cup shortening
1 tbsp almond extract
1 egg
2 tsp baking powder
3oz of whole almonds (approximately 48)
1 egg, beaten

Mix sugar, butter and shortening; add almond extract, 1 egg.  Stir in flour and baking powder;
divide dough into 4 parts.  On floured surface, form each into a 6-inch roll, 1 1/2-inch
thick.  Wrap each roll in plastic wrap and refrigerate for at least 1 hour or until firm.
Grease sheets and preheat oven to 375*.  Cut each roll into twelve (1/2-inch) slices.
Place on cookie sheet and press one whole almond into the center of each cookie.  Brush
beaten egg over the top of each and then bake for 10-12 minutes.  Makes 4 dozen.