Stir together flour, baking soda, sugar and salt.
Cut in 1 cup butter flavored Crisco until mixture resembles corn meal.
Mix in almond, milk and egg.
Blend well.
Shape dough into 1-inch balls.
Place 2 inches apart on ungreased cookie sheet.
Press a blanched almond half into top of each cookie.

Bake at 325° for 16-18 minutes.