This recipe was clipped from a newspaper, date unknown. Recipe is typed in full below along with a scanned copy.

THERE’S NO BETTER way to get your ways and means committee pepped up than to invite the group in for a pot of robust tea and dainty almond cookies.

Almond Cookies

One cup solid all-vegetable shortening
One cup sugar
One egg
One tbsp. cold water
One and one-fourth tsps. almond extract
Three cups sifted all-purpose flour
One tsp. baking soda
One tsp. salt
Whole blanched almonds

In large bowl, cream shortening and sugar.

Add egg, water and extract; beat mixture thoroughly until light and fluffy. Sift together flour, baking soda and salt; blend into creamed mixture. Form dough into ball.

For each cookie, roll about one tablespoon of dough into a ball; place on ungreased baking sheet. Flatten balls with metal spatula; press an almond in center of each cookie.

Bake in preheated 375-degree oven 12 to 15 minutes or just until lightly browned at edges. Remove to cooling rack.–Yields about four dozen.