|Shortening||1⁄2 Cup (8 tbs)|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Egg||1 , well-beaten|
|Sifted cake flour||1 1⁄4 Cup (20 tbs)|
|Baking powder||2 Teaspoon|
|Granulated sugar||1 Tablespoon|
Work the shortening with a spoon until fluffy and creamy; add the 1/2 c sugar gradually, while continuing to work with spoon until light.
Add the egg and mix.
Mix and sift the flour, baking powder, and salt; add to shortening mixture and blend well.
Chill 1/2 hr.
Drop onto greased or oiled cookie sheets, allowing 2 level teasp to each cookie.
Press each cookie slightly with bottom of a glass covered with a piece of damp cloth.
Brush with slightly beaten egg white.
Sprinkle each lightly with some of the 1 tablesp granulated sugar mixed with the cinnamon.
Split almonds and place one half on each cookie.
Bake 10 min in a moderately hot oven of 375°F.