Instructions: 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.

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