Chinese Almond Cookies

Ingredients

1 cup vegetable shortening
1/2 cup granulated sugar
1/4 cup firmly packed brown sugar
1 egg
1 teaspoon almond extract
2 1/4 cups all-purpose floor
1/8 teaspoon salt
1 1/2 teaspoons baking powder
5 dozen whole blanched almonds
1 egg yolk
2 tablespoons water

Directions

Preheat oven to 350F.

In a large bowl with an electric mixer, beat shortening with granulated sugar and brown sugar until creamy.

Add whole egg and almond extract; beat until well blended.

In another bowl, stir together flour, salt, and baking powder; add to creamed mixture, blending thoroughly.

To shape each cookie, roll about 1 tablespoon dough into a ball.

Place balls 2 inches apart on ungreased baking sheets, then flatten each slightly to make a 2″ 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 for 10 to 12 minutes or until lightly browned. Transfer to racks and let cool. Store airtight.