Instructions: Sift flour with baking powder and baking soda and set aside. In a large bowl, beat lard with granulated sugar and brown sugar until fluffy. Add egg, almond extract and vanilla extract and beat until well blended. Add flour to creamed mixture and blend thoroughly to form a soft dough. Cover with plastic wrap and refrigerate for at least 1 hour or up to 2 days.

To shape each cookie, roll about 1 teaspoon of dough into a ball. Roll in sesame seeds to coat evenly. Place balls 2 inches apart on ungreased baking sheets. Gently press an almond in center of each round. Preheat oven to 350 degrees. Bake for 8 minutes or until lightly browned.

This recipe yields about 4 dozen cookies.

Yield: 4 dozen

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