|Cake flour||8 3⁄4 Tablespoon (1/2 Cup Plus 2 Teaspoons)|
|Double-acting baking powder||1⁄4 Teaspoon|
|Baking soda||1⁄8 Teaspoon|
|Margarine||2 Tablespoon, softened|
|Granulated sugar||2 Tablespoon|
|Almond extract||1⁄2 Teaspoon|
|Vanilla extract||1⁄4 Teaspoon|
|Blanched shelled almonds||12 , lightly toasted|
1. Preheat oven to 375°F. Onto sheet of wax paper or a paper plate sift together flour, baking powder, and baking soda; set aside.
2. In small mixing bowl, using electric mixer, cream margarine with sugar until light and fluffy; add sifted ingredients and beat until combined. Add egg and extracts and continue beating until batter is smooth.
3. Onto 2 nonstick baking sheets drop batter by heaping table-spoonsful, forming 6 cookies on each sheet and leaving a space of about 4 inches between each (batter will spread to form thin cookies, each about 3 1/2 inches in diameter). Top each cookie with 1 almond and press lightly.
4. Bake until edges of cookies are dark brown, 8 to 10 minutes; using a spatula, remove cookies to wire rack to cool.