2 c. flour
1/2 tsp. ground cardamom
1/2 tsp. cinnamon
1 c. Parkay
1 c. sifted powdered sugar
3/4 c. blanched almonds, very finely chopped

Cream butter. Add sugar gradually. Sift flour and spices together. Add flour mixture in fourths. Blend well after each addition. Stir in almonds. Chill dough several hours. Roll dough 1/4" thick between sheets of waxed paper as you would roll pie crust. Remove top layer of waxed paper. Gently preen floured springerle rolling pin or mold into dough to make the designs. Cut apart and transfer to ungreased cookie sheets. Bake at 350 degrees (preheated oven) for 10 minutes. Makes about 2 1/2 dozen cookies.