1 2/3 c Flour

1/2 ts Baking powder

1 ts Cinnamon

1/2 c Shortening; softened

1/2 c Butter; or margarine;

-softened, or Butter-flavored crisco 1/2 c Granulated sugar

1 Egg; unbeaten

1 1/2 ts Cardamon seeds; peeled

; finely chop, or 1 1/2 ts Powdered cardamon

1/2 c Toasted almonds; chopped

1 Egg yolk; slightly beaten

1 tb Water

Blanched almonds; split Mix all together well. Refrigerate for 2 hours or until dough can be easily handled. Shape dough into 1-inch balls. Place on ungreased cookie sheets; stamp lightly with a flat bottomed glass, covered with a damp cloth. Blend egg yolk with water; use to brush tops of cookies. Then top each with an almond half. Bake at 375~ for 10-12 minutes or until golden. Makes 3 1/2 dozen, depending upon the ball size. -----