---------- Recipe via Meal-Master (tm) v8.02
  Categories: Desserts, Diabetic, Cookies
       Yield: 24 servings
     1/4 c  Light Margarine;
     1/2 c  Sugar;
       2    Eggs; Whites
     1/2 ts Almond food extract;
       4 dr Yellow food coloring;
       1 c  Flour;
     1/2 ts Baking soda;
      12    Toasted almonds; cut in half
   Preheat oven to 375 degrees.  Spray cookie sheet with
   oil spray.  In bowl, cream margarine and sugar until
   light and fluffy.  Add egg whites with almond extract,
   and food coloring; mix well and set aside. Sift the
   flour, baking soda, and salt; add to the creamed
   mixture. Knead only long enough to blend, but not
   toughen, to dough. Spoon onto prepared cookie sheet,
   about 3/4-in. balls.  Top with almonds. Bake for 12
   Food Exchange per serving:  1/2 BREAD EXCHANGE
   CHO: Og; FAT: 1g; CAL: 43;
   Brought to you and yours by Nancy O'Brion and her