1 cup margarine, room temperature
1 cup sugar
½ teaspoon almond extract
2-1/2 cups flour
1 teaspoon baking powder
1 egg yolk
1 tablespoon non-dairy creamer
1/3 cup blanched whole almonds
In a large mixing bowl, cream together margarine and sugar. Add and almond extract and beat until blended. Beat in flour and baking powder. Cover bowl and chill for about 1 hour.
Preheat over to 325 degrees. Line baking sheet with parchment or a silpat mat. Shape dough into balls, flatten slightly and place on baking sheets.
Beat together egg yolk and non-dairy creamer. Brush on tops of cookies and then press an almond in the center.
Bake for about 15 minutes then cool on sheets for 5 more minutes before transferring to wire rack to finish cooling.