Preheat oven to 325°.
Combine 3 tablespoons sugar and cinnamon in a bowl; stir well. Set aside.
Cream 1 cup sugar and margarine at medium speed of a mixer until light and fluffy. Add milk, extracts, and egg white, and beat well. Combine flour, almonds, and salt, and add to creamed mixture, beating well.
Divide dough in half; cover and refrigerate half of dough. Shape remaining half of dough into 30 (1-inch) balls; roll balls in sugar mixture, coating well. Place 2 inches apart on baking sheets coated with cooking spray. Flatten each ball with the bottom of a glass. Bake at 325° for 14 minutes. Cool on wire racks. Repeat procedure with remaining dough.