CHINESE ALMOND COOKIES

1 3/4 cups all-purpose flour
1 cup butter
1/2 cup sugar
2 teaspoons almond extract
1/2 teaspoon baking soda
1/2 teaspoon salt
5 drops yellow food coloring
3 eggs, divided use
12 blanched whole almonds

Preheat oven to 375 degrees. Grease large cookie sheet with margarine.

In a large bowl, combine flour, butter, sugar, almond extract, baking soda, salt and food coloring; stir to combine. Add 2 eggs and knead ingredients until well blended (dough will be soft).

With hands, shape dough into 12 balls. Place balls two inches apart on cookie sheet. Flatten each ball into 1/2-inch thick round with flat-bottomed glass that has been covered with a damp cloth.

In a cup, lightly beat remaining egg with a fork then brush on top of cookies. Press an almond into top of each cookie. Bake for 15 minutes or until golden. With a metal spatula carefully remove cookies to wire racks to cool Store in tightly covered container. Yield: 1 dozen