|Butter/Margarine||1⁄4 Pound, softened (1/2 Cup)|
|Firmly packed brown sugar||1⁄2 Cup (8 tbs)|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||1 Teaspoon|
|Ground cardamom||3⁄4 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Blanched whole almonds||60|
In large bowl of an electric mixer, beat butter, granulated sugar, and brown sugar until creamy.
Add egg and vanilla and beat until combined.
In another bowl, stir together flour, salt, baking powder, cardamom, and cinnamon; gradually add to butter mixture, blending thoroughly.
Turn mixture out onto a lightly floured board and divide into 4 equal portions.
Roll each portion into a 15-inch rope.
Cut each rope into 1-inch pieces and gently press an almond into each piece.
Place cookies 2 inches apart on ungreased baking sheets.
Bake in a 350Â° oven for 15 minutes or until lightly browned.
Let cool on baking sheets for about a minute, then transfer to racks and let cool completely.