2-3/4 cups flour
1 cup sugar
1 / 2 teaspoon baking soda
1 / 2 teaspoon salt
1 egg, slightly beaten
2 tablespoons milk
1 teaspoon almond extract
Stir together first 4 ingredients. Cut in 1 cup lard or butter-flavored Crisco until mixture resembles corn meal.
Mix remaining ingredients into flour mixture well. Shape dough into 1-inch balls. Place 2 inches apart on ungreased
cookie sheet. Press a blanched almond half into top of each cookie. Bake at 325 degrees for 16 to 18 minutes. Yields 4 dozen.