Instructions: MAKES 42 COOKIES OVO-LACTO

The sandy cinnamon-sugar topping, crisp-tender cookie and center crunchy almond make this sweet a delight to eat.

Preheat oven to 350 degrees.

Scoop dough by rounded teaspoonfuls and roll into 1-inch balls. Place 2 inches apart on one or more ungreased cookie sheets.

Place sheet of wax paper over cookies. Using bottom of 2-inch-diameter glass, flatten dough into 2-inch circles, then remove wax paper. Be sure to exert pressure equally so cookies are level.

In small bowl, mix sugar and cinnamon. In another small bowl, beat egg with water. Brush cookie tops with egg wash, then sprinkle with cinnamon-sugar.

Press slivered almond in center of each cookie.

Bake until bottoms are golden but tops are not browned, about 10 minutes. Let cookies rest on sheets 5 minutes, then remove to wire racks to cool completely. (Store cookies in airtight container at cool room temperature up to 1 week.)

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