Shortbread Cookies

1/2 cup shortening
1/2 cup butter or margarine, softened
1 cup sugar
2 tablespoons corn syrup
2 cups all-purpose flour
1 teaspoon baking soda
2/3 cup chopped almonds
1/2 teaspoon almond extract

Cream shortening and butter; gradually add sugar and syrup, beating at medium speed of an electric mixer until mixture is light and fluffy.
Combine flour and soda; add to creamed mixture, stirring well. Stir in almonds and almond extract. Shape mixture into one 12- x 1 1/2-inch log; wrap in waxed paper, and chill at least 2 hours.
Cut dough with an electric knife into 1/4-inch slices; place on ungreased cookie sheets. Bake at 350 for 8 to 10 minutes. Let stand 1 minute; remove to wire racks, and cool completely.

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