Spice Cookies II

Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.

Cream together margarine or butter and packed brown sugar in a large bowl until light and fluffy, about 2-3 minutes.

Beat in the egg until fully incorporated.

In a separate bowl, whisk together all-purpose flour, ground cinnamon, baking powder, ground nutmeg, ground cloves, and salt.

Gradually add the dry mixture to the wet ingredients, stirring until just combined. Fold in finely chopped blanched almonds if using.

Drop rounded tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart. Press one blanched whole almond into the center of each cookie if using.

Bake for 10-12 minutes until the edges are golden brown and the centers are set.

Remove from oven and allow cookies to cool on the baking sheet for 2-3 minutes before transferring to a wire rack to cool completely.