Yield: 36 servings
| Measure | Ingredient |
|---|---|
| 2 cups | Flour |
| ½ teaspoon | Baking soda |
| ¾ teaspoon | Baking powder |
| 1 \N | Egg |
| ½ pounds | Lard |
| ½ cup | Brown sugar, packed |
| ½ cup | Sugar |
| ½ teaspoon | Almond extract |
| \N \N | Blanched whole almonds |
| 1 \N | Egg yolk (or double amt.) |
Sift flour with soda and baking powder. Beat egg and lard together.
Add sugars and almond extract. Gradually mix in dry ingredients until well blended. For each cookie, roll 1 tablespoon dough into ball.
Place on ungreased baking sheets and press 1 almond in middle of each. Brush with beaten egg yolk and bake at 350F 15 to 20 minutes.
(C) 1992 The Los Angeles Times