Source: dLife

Crisp almond flavored cookies with a crunchy almond coating.

Servings

3 tbsp sugar
0.12 tsp ground cinnamon
1 cup sugar
7 tbsp Margarine, unspecified oil, stick , softened (1/4 cup, plus 3 Tbsp)
0.25 cup fat free milk
0.5 tsp almond extract
0.5 tsp vanilla extract
1 egg whites
2.5 cup white all purpose flour
0.25 cup ground almonds
0.12 tsp salt
1 soybean oil cooking spray

1 Preheat oven to 325 degrees F. Spray a baking sheet with nonstick cooking spray and set aside.
2 Mix together 3 tablespoons of sugar with cinnamon and reserve.
3 Using an electric beater, combine remaining cup of sugar with margarine until light and fluffy. Beat in milk, almond and vanilla extracts, and egg white. Beat in flour, almonds, and salt.
4 Separate dough in half, wrap, and chill one half. Form the other half of dough into 30 1-inch balls rolling each in sugar mixture. Arrange cookies at least 2 inches apart on prepared baking sheet. Flatten each cookie with the bottom of a glass and bake 14 minutes.
5 Let cool on a wire rack.
6 Continue making cookies with the remaining dough in the same manner.

The extra half of dough can be frozen for up to 2 months.