- 1/2 cup margarine
- 1 egg
- generous 1/2 cup sugar
- 1 tsp ground cinnamon
- 1-3/4 cups whole-wheat flour
- 20 whole blanched almonds
Preheat a 375 F oven. Butter a cookie sheet. Blend the margarine with the sugar until light. Beat the egg in a separate bowl with a little of the flour. Add to the margarine mixture, little by little, and, when mixed, stir in the flour and cinnamon. Knead the dough lightly until smooth.
2 Break off walnut-size pieces of dough, flatten with a fork dipped in hot water, and press an almond into each cookie.
3 Place on the cookie sheet and bake in the oven for 25 minutes. Cool on a wire rack and store in an airtight container.