Source: dLife

Light almond tea cookies.

Servings

2 cup white all purpose flour
0.25 cup Nuts, almonds, ground
0.12 tsp salt
0.67 light unsalted stick margarine , softened
0.33 cup powdered sugar , divided
0.5 cup liquid egg substitute
1 tsp vanilla extract
1 cooking spray

1 Preheat oven to 325 degrees F.
2 In a large bowl combine all-purpose flour, almonds, and salt.
3 Add margarine, 1/4 cup sugar, egg substitute, and vanilla; stir until well blended (mixture will be stiff). Knead lightly until smooth.
4 Shape dough into a ball, wrap in wax paper, and chill one hour.
5 Shape dough into 1-inch balls; roll each into a log; and shape into a crescent.
6 Place on baking sheets coated with cooking spray. Bake for 10 to 15 minutes.
7 Remove to wire racks to cool slightly; sprinkle cookies with remaining 1 tablespoon plus 1 teaspoon powdered sugar, and cool completely on wire racks.

For most baked products, it's best to use stick margarine rather than the spread or squeeze types.