yields 25 to 30 cookies

2 3/4 c AP flour
1 c sugar
1/2 tsp baking soda
1/4 tsp salt
2 eggs, beaten
2 tsp almond extract (i add more)
1 c cold margarine or butter, cut up small
25 to 30 whole blanched almonds
egg yolk + 1 tbsp water, for eggwash

preheat oven to 325 F.
mix dry ingredients in a bowl.
in a bowl mix together the eggs & extract. make your eggwash in a little bowl & set aside.
cut up the margarine or butter in small cubes. it needs to be cold.
add the butter or margarine to the flour and using a pastry cutter or two knives, cut the fat into the flour until is similar to small peas as you would do for a pie dough.

add the egg mixture, and mix with a wooden spoon until well blended.

take pieces of dough and roll into 1 inch balls. place them on a cookie sheet well spaced. they will expand when baking. put an almond in the center of each ball and lightly press down to flatten them a bit. do not squash them.
take a pastry brush and coat them with the egg wash.
bake for about 15 to 20 minutes, or til lightly golden and the bottoms of the cookies begin to brown.

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