Buttery Almond Cookies

• 1 c. sugar
• 1/2 c. butter or margarine, softened
• 1/2 c. shortening
• 1 Tbsp. almond extract
• 1 egg
• 2 1/2 c. flour
• 2 tsp. baking powder
• 3 oz. whole blanched almonds
• 1 egg, beaten

1. Beat sugar, butter and shortening until light and fluffy.
2. Add almond extract and egg; blend well.
3. Stir in flour and baking powder.
4. (Dough will be stiff.)
5. Divide dough into four equal parts.
6. On lightly floured surface form each part into a roll 6 inches long and 1 1/2 inches thick.
7. Wrap rolls in plastic wrap. Refrigerate at least 1 hour until firm.
8. Heat oven to 375u0b0. Lightly grease cookie sheets.
9. Cut each roll into 12 (1/2-inch) slices.
10. Gently press 1 almond into center of cookie.
11. Brush with beaten egg.
12. Bake at 375u0b0 for 10 to 12 minutes or until lightly browned.
13. Makes 4 dozen cookies.

sugar, butter, shortening, almond extract, egg, flour, baking powder, whole blanched almonds, egg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=789614 (may not work)