Instructions: 1) Heat over to 350F. Spray 1 large or 2 small cookie sheets with nonstick
cooking spray.

2. In large bowl, combine 1/2 cup sugar, brown sugar and margarine; beat

until well blended. Add vanilla and eggs; beat well. Lightly spoon flour
into measuring cup; level off. Stir in flour, baking powder and 1/2 tsp

nutmeg; mix well. Stir in cherries and almonds.

3. With spray coated hands, shape dough into 3 rolls, about 7 inches long.

Place rolls at least 3 inches apart on sprayed cookie sheet; flatten each
to form 3/4 inch thick rectangle, about 3 inches wide and 7 inches long.

4. Brush rectangles with milk. In small bowl, combine 1 tbsp sugar and 1/2
tsp nutmeg. Sprinkle over tops.

5. Bake at 350F for 20-28 min. or until rectangles are light golden brown and centers are firm to the touch. Place rolls on wire racks; cool 5

minutes.

6. Wipe cookie sheet clean. With serrated knife, cut each rectangle into
1/2 inch slices; place, cut side up, on cookie sheet.

7. Bake at 350F for 6-8 min or until top surface is slightly dry. Turn

cookies over; bake an additional 6-8 min or until top surface is slightly
dry. Remove cookies from cookie sheets; cool completely on wire racks.

Store tightly covered.

Serving size: 1 cookie

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