• 3/4 cup sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 3/4 cup softened buter or margarine
• 1 egg
• 2 Tbsp water
• 1 tsp almond extract

In large bowl, combine ingredients on medium speed of mixer about 1 minute; blend well.

• 2 & 1/2 cups unbleached or all purpose flour

Lightly spoon flour into measuring cup; level off. Gradually add flour; blend at low speed until well mixed.

• Whole almonds (about 1/3 cup)

Shape dough into 1 inch balls; place ongreased cookie sheet about 2 inches apart. Flatten balls slightly with a glass dipped in sugar; press a whole almond firmly into the center of each cookie.

Bake at 350 degrees for 8 to 12 minutes until firm to the touch but do not brown (do not overbake). Immediately remove from cookie sheets; cool.

Makes 3 to 4 dozen