1) Combine ingredients thoroughly (Do not whip or overmix);
2) transfer mixture to pastry bag fitted with a #9 star tube and pipe onto a baking sheet lined with release-treated paper; top each with a whole, natural almond.
3) Press down slightly. Bake at 375 to 400 degrees for approximately 15 minutes. (Ridges and edges should brown slightly but should not bake so long as to appear browned or cookielike).
4) Cool before peeling from pan liner. Store in plastic bag or air-tight container. Refrigerate if longer-term storage is required. Makes 24.
5) Each cookie contains 96 calories, 6 g fat, 12 g carb, 40 mg sodium, 0 cholesterol.