ALMOND TILES

3 cups flour ½ tea. cardamom

1¼ sticks margarine/butter 2 tea vanilla

2/3 cup light brown sugar ½ tea ground cinnamon

1 large egg 1 large egg white & 1 tab. water

12 tab. milk ½ cup sliced natural almonds

1½ tea. baking soda 1 tab. sugar

Mix margarine, brown sugar, egg, milk, flour, baking soda, cardamom, vanilla, and cinnamon . Dough will be crumbly. With hands, knead dough in bowl until it forms a ball and leaves side of bowl. Divide dough in half; shape each into a disk. Wrap each in plastic wrap and refrigerate 1 hour or until firm enough to roll.

On lightly floured surface, roll half the dough 1/8 inch thick; keeping remaining dough refrigerated. Cut dough into 2 1/2 inch-wide strips. Then cut strips diagonally, 2 1/2 inches apart to make diamonds. Place on ungreased cookie sheet 1/2 inch apart.

In small bowl with fork,. lightly beat egg white with 1 tab. water. Brush diamonds with egg-white mixture; sprinkle with almonds, then some sugar. Bake 375' for 12 to 15 min. until edges are golden. Remove to wire racks. Makes about 3 1/2 doz.

ALMOND JEWELS

1 cup margarine

1 cup sugar

1 egg

2 cups flour

½ cup sliced almonds

Cream margarine and sugar until light and fluffy; blend in egg. Add flour; mix well. Spread in 15"X10" jelly roll pan. Sprinkle with almonds; press almonds lightly into dough. Bake at 300' for 25 to 30 min. or until lightly browned. Cool; cut in bars.