Chinese Almond Cookies

2 1/2 cups all-purpose flour
3/4 cup sugar
1/4 teaspoon salt
1 teaspoon baking powder
3/4 cup margarine
1 large egg
3 tablespoons water
1 teaspoon almond extract
36 blanched almonds
1 egg yolk

Place in large bowl the flour sifted with sugar, salt and baking powder.
Use a pastry blender to cut in margarine (or butter) until mixture
resembles coarse cornmeal. Beat egg with 2 tablespoons water and almond
extract. Add to flour mixture and mix with fork until dough leaves side of
bowl. Knead dough on a lightly floured surface until smooth. Wrap in waxed
paper and refrigerate for 1 hour. Form dough into balls 1-inch in diameter
and place 3 inches apart on ungreased cookie sheets. Using palm of hand,
flatten each ball to 1/4-inch thick. Keep dough in a circle shape. Press
whole almond in center of cookie. Combine egg yolk with 1 tablespoon
water. Brush onto each cookie. Bake in preheated 350 F oven for 20 to
25 minutes, or until golden brown. Remove to wire racks to cool.
Yield: about 36 cookies.

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