Prep Time: 10 minutes

Cook Time: 10 minutes

Ingredients:

• 1 cup butter or margarine, room temperature
• 1 cup granulated sugar
• 1 cup firmly packed dark brown sugar
• 2 large eggs
• 1 teaspoon baking soda
• 2 tablespoons vinegar
• 4 cups all-purpose flour
• 2 teaspoons baking powder
• 1 cup slivered almonds, toasted
• 1 teaspoon almond extract
• 72 whole almonds, or 36 almonds, halved

Preparation:

Cream butter; gradually add sugars, beating well at medium speed of an electric hand-held mixer. Add eggs, blending well. Dissolve soda in vinegar. Combine flour and baking powder; add to creamed mixture alternately with vinegar mixture, beginning and ending with the flour mixture. Stir in slivered almonds and almond extract. Shape dough into 1-inch balls. Place on ungreased cookie sheets. Gently press a whole almond or almond half into center of each cookie. Bake at 400° for 8 to 10 minutes or until lightly browned. Cool almond cookies on wire racks. Makes 72 cookies.