1/2 cup packed brown sugar
1/2 cup butter, softened
1 tsp. vanilla
1 1/2 cups all-purpose flour
1/2 tsp. ground cinnamon
1/8 tsp. salt
24 (about) whole blanched almonds
Decorating Glaze, (recipe follows)

DECORATING GLAZE
1/2 cup powdered sugar
1 1/2 tsp. water (1 1/2 to 3 tsp.)

Heat oven to 350 degrees. Beat brown sugar, butter and vanilla in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, cinnamon and salt until dough holds together. (If dough is dry, mix in 1 to 2 TBSP.s milk.) Shape dough by scant TBSPs full around almonds to form football shapes. Place about 1 inch apart on ungreased cookie sheet. Bake 12 to 14 minutes or until set but not brown. Remove from cookie sheet to wire rack. Cool completely. Place Decorating Glaze in decorating bag with #3 writing tip. Pipe glaze on cookies to resemble football laces.

DECORATING GLAZE:
Mix powdered sugar and water just enough to make a paste that can be piped from decorating bag.