Almond Cookies

2 cups all-purpose flour
1/2 cup sugar
1/2 cup packed light brown sugar
1/2 cup butter or margarine, softened
1 teaspoon baking powder
1/4 teaspoon ground cardamom
1/2 teaspoon salt
1/4 teaspoon baking soda
3/4 teaspoon almond extract
20 whole almonds

Preheat oven to 350º F. Into a large bowl, measure all ingredients except whole almonds. With mixer at low speed, beat ingredients just until mixed; increase speed to medium and beat 2 minutes, occasionally scraping bowl with a rubber spatula.  On lightly floured surface, dived dough into 20 equal pieces. With hand, roll dough into balls and place about 2 inches apart on ungreased cookie sheet.  With bottom of a glass, flatten each ball slightly; gently press a whole almond in center of each cookie.

Bake 12 to 15 minutes until lightly browed around the edges.  With a  pancake turner, remove cookies immediately to wire racks to cool completely.  Store cookies in tightly covered container up to 2 weeks.  Makes about 20.