4 c Flour
2 c Sugar
1 ts Baking powder
1 ts Salt
1 1/2 c Shortening
1 Egg; well beaten
2 ts Water
1 ts Almond extract
3/4 c Almonds, blanched; whole
Red food coloring
0:15
Sift dry ingredients, cut in shortening as for pie dough. Combine egg, water and extract. Add to dry ingredients. If dough is too crumbly, add a little more water. Divide into small balls. Flatten each ball to 1/4″ thick. Press whole almond in center of half of the cookies. Dilute 2 drops of red coloring with 2 drops of water. Dip the end of the chopstick into the coloring and press into the center of the other half of the cookies. Bake at 350 degrees for 15 – 20 minutes. These should be cream colored when done — not browned. —–