Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           sugar
     1/4  cup           margarine or butter
   1      teaspoon      vanilla
   3      cups          all-purpose flour
     1/2  teaspoon      nutmeg
     1/2  cup           almonds -- chopped
   2      teaspoons     skim milk
     1/2  teaspoon      nutmeg
     1/2  cup           brown sugar -- packed
                        - softened
   3                    eggs
   3      teaspoons     baking powder
     3/4  cup           candied cherries -- chopped
                        ***GLAZE***
   1      tablespoon    sugar

Preparation:

1) Heat over to 350F. Spray 1 large or 2 small cookie sheets with nonstick cooking spray. 2) In large bowl, combine 1/2 cup sugar, brown sugar and margarine; beat until well blended. Add vanilla and eggs; beat well. Lightly spoon flour into measuring cup; level off. Stir in flour, baking powder and 1/2 tsp nutmeg; mix well. Stir in cherries and almonds. 3) With spray coated hands, shape dough into 3 rolls, about 7 inches long. Place rolls at least 3 inches apart on sprayed cookie sheet; flatten each to form 3/4 inch thinck rectangle, about 3 inches wide and 7 inches long. 4) Brush rectangles with milk. In small bowl, combine 1 tbsp sugar and 1/2 tsp nutmeg. Sprinkle over tops. 5) Bake at 350F for 20-28 minutes or until rectangles are light golden brown and centers are firm to the touch. Place rolls on wire racks; cool 5 minutes. 6) Wipe cookie sheet clean. With serrated knife, cut each rectangle into 1/2 inch slices; place, cut side up, on cookie sheet. 7) Bake at 350F for 6-8 min or until top surface is slightly dry. Turn cookies over; bake an additional 6-8 min or until top surface is slightly dry. Remove cookies from cookie sheets; cool completely on wire racks. Store tightly covered.