Canton Almond Cookies

I am still searching for that perfect Chinese almond cookie of my dreams. Slightly crunchy, light on the tongue, mildly sweet with distinct almond flavor with the taste of egg in the background. Of course with the obligatory blanched almond half in the center! I plan to use an egg yolk wash before placing the almond - we shall if this is "The One". Received in email from gourmet-recipes-from-around-the-world. Thanks Rich! Yield is a total guess at this point as Rich did not share this bit of information.

• Ready In: 30 mins
• Yields: 48 cookies

Ingredients

• 3  cups all-purpose flour
• 1  cup granulated sugar
• 1⁄4 teaspoon salt
• 1⁄2 teaspoon baking soda
• 1  cup shortening (at room temperature)
• 1  egg, lightly beaten
• 1⁄4 teaspoon vanilla extract
• 1⁄2 teaspoon  almond extract
• 1  cup  almonds, blanched

Directions

1. Mix flour, sugar, salt and baking soda.
2. Add shortening; cut in until mixture resembles cornmeal.
3. Add egg, vanilla extract and almond extract.
4. Mix until egg is absorbed and mixture is smooth.
5. Shape into 3/4-inch balls. Place on ungreased baking sheet. Flatten each cookie with a flour-dipped fork; press an almond into the center.
6. Bake at 350 degrees for 20 minutes or until a pale golden brown. Remove from baking sheet; cool on rack.