2 c. dark brown sugar, packed
1 1/2 c. butter, softened
1 beaten egg
3 1/2 c. all purpose flour
1 tsp. baking powder
3/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves

In mixer bowl, cream sugar and butter until light and fluffy; beat in egg. Stir together dry ingredients. Stir into creamed mixture (dough stiff). Line work surface with waxed paper. Dust cookie mold liberally with flour, tap out excess. Lightly press a small portion of dough (1 tablespoon) into mold. Press top smooth. Pushing any excess dough that covers sharp corners of mold back into cookies.

To remove cookies; with two 1 inch wooden sticks to support both ends of cookies mold; invert mold and hit sharply against sticks so that cookies drops on work surface. Transfer to ungreased cookie sheet. (Or roll dough 1/4 inch thick; cut with cookie cutter, top with almond.)

Bake in 350 degree oven for 12 to 15 minutes. Cool 1 minute on sheet, cool completely on wire rack. 5 1/2 dozen.