1 c (half lb) of vegetable shortening
½ c sugar
¼ c brown sugar
1 egg
1 t almond extract
2 ¼ c flour
¼ t salt
1 ½ t baking powder
About 5 dozen whole blanched almonds
1 egg yolk
2 T water

Cream shortening, sugar and brown sugar in a large bowl with an electric mixer. Add whole egg and almond extract beating until well blended. Stir together flour, salt and baking powder and add to creamed mixture blending well.

To shape each cookie, roll about 1 tablespoon dough into a ball. Place balls 2 inches apart on ungreased baking sheets. Flatten each slightly to make a 2 in round. Gently press an almond into center of each round. Place egg yolk and water in a small bowl; beat together lightly with a fork. Brush mixture over top of each cookie with a pastry brush.

Bake in a 350 degree oven for 10 to 12 minutes or until lightly browned. Transfer to racks and let cool. Store airtight. Makes about 5 dozen cookies.