1/3 cup margarine 1/3 cup crunchy almond butter 1/2 cup sugar 1/2 cup brown sugar 1 egg substitute 2 cups flour 1 tsp baking soda 3/4 cup chopped almonds apple butter Preheat oven to 350. Cream together the margarine, almond butter, sugar and brown sugar. Mix in the egg substitute and sifted dry ingredients. Stir in the chopped almonds. Shape the dough into balls no bigger than 1” in diameter. Press onto a cookie sheet with your thumb making sure to leave a little indent. Fill the indent with a dab of apple butter. Bake at 350 for 12 minutes or until golden. For a denser cookie, increase almond butter to 1/2 cup and reduce margarine to 1/4 cup.