Soft almond cookies

Preheat oven to 350°F (175°C).

Cream together light margarine and sugar in a mixing bowl until light and fluffy, approximately 2-3 minutes.

Add egg whites, almond food extract, and yellow food coloring to the margarine mixture and beat until well combined.

In a separate bowl, whisk together flour and baking soda to distribute the leavening agent evenly.

Fold the dry ingredients into the wet ingredients until just combined; do not overmix.

Drop rounded teaspoons of batter onto a parchment-lined baking sheet, spacing them about 2 inches apart.

Press one halved almond into the top center of each cookie.

Bake for 10-12 minutes until the edges are lightly golden and the centers are set but still soft.

Allow cookies to cool on the baking sheet for 2-3 minutes before transferring to a wire rack to cool completely.