Instructions: Sift together 3 cups flour, cinnamon, salt, cardamom, cloves and mace; set aside. Cream the sugar and margarine on medium speed of a heavy-duty stand-up mixer for about 5 minutes until light and fluffy. Add the almonds, milk and egg; beat well. Gradually add the flour mixture to the creamed mixture, beating on low speed until well blended. The dough will be stiff.

Divide the dough in half; shape each portion into a ball. Wrap in plastic wrap; chill the dough and the cookie mold for 1 hour.

Preheat oven to 325 degrees; line cookie sheets with parchment paper.

Place one portion of the dough on a well floured surface and sprinkle the dough with flour. Roll to 1/8-inch thickness, adding enough of the remaining flour to prevent the dough from sticking to the surface and rolling pin. Using a mold with 2 x 1 1/2-inch imprints, press the mold firmly into the dough. Remove the mold; let the dough stand for 5 minutes.

Cut the cookies apart and place on the cookie sheets. Bake for 16 minutes, or until firm when lightly touched. Cool on wire racks. Store loosely

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