Almond Crispies

• 3 tablespoons plus 1 cup sugar, divided
• 1/8 teaspoon ground cinnamon
• 1/3 cup butter, softened
• 1 large egg
• 1/4 cup fat-free milk
• 1/2 teaspoon almond extract
• 1/2 teaspoon vanilla extract
• 2-1/2 cups all-purpose flour
• 1/4 cup ground almonds
• 1/8 teaspoon salt
• 36 blanched almonds

1. In a small bowl, combine 3 tablespoons sugar and cinnamon; set aside.
2. In a large bowl, beat butter and remaining sugar until crumbly. Beat in the egg, milk and extracts. Combine the flour, ground almonds and salt; add to the creamed mixture and mix well. Cover and refrigerate for at least 1 hour.
3. Roll into 1-in. balls. Place 2 in. apart on ungreased
4. . Coat bottom of glass with cooking spray, then dip in cinnamon-sugar mixture. Flatten cookies with prepared glass, redipping in cinnamon-sugar mixture as needed. Top each cookie with an almond.
5. Bake at 325u0b0 for 16-18 minutes or until lightly browned. Remove to wire racks.

sugar, ground cinnamon, butter, egg, milk, almond, vanilla, flour, ground almonds, salt, almonds

Taken from www.tasteofhome.com/recipes/almond-crispies/ (may not work)