3/4 cup sugar
1 tablespoon almond extract
2 1/4 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cup blanched almond halves
1 egg beaten
Using electric beaters and a large bowl, cream the shortening and the sugar. Beat in the eggs one at a time and mix well. Add the almond extract.
In another bowl, sift together the flour, baking soda, and salt. With a wooden spoon, gradually stir the flour mixture into the shortening. The dough should be fairly firm. Divide the dough in half and roll each into a log, about 1 1/2 inch in diameter. Wrap in waxed paper and refrigerate for 4 hours.
Preheat the oven to 375 degrees F. Cut the dough crosswise into 1/4 inch thick slices. Place cookies on an ungreased cookie sheet. Top each cookie with 3 almond halves. Brush cookies lightly with beaten egg. Bake for about 10 minutes, or until light golden brown.