Receipies

Publisher: ZZZ Unknown

Page 58

DESSERTS
Almond Cookies
Adapted from Kitchen Witch, http://www.kitchenwitch.com
1 cup All vegetable shortening 2 1/4 cup All purpose flour 1 cup Granulated sugar 1 1/2 tsp Baking powder Egg Replacer (equal to 1 egg) 1/4 tsp Salt 3 Tbsp Almond extract 48 Whole almonds
Combine shortening and sugar in a large bowl. Beat at medium speed with electric mixer until well blended. Blend together Egg Replacer and almond extract until well blended. Combine flour, baking powder, and salt in medium bowl. Add to creamed mixture; blend well. Wrap dough in plastic wrap and refrigerate 2 hours. Heat oven to 350°F. Roll rounded tablespoonfuls of dough into balls. Place on ungreased cookie sheets about 2 inches apart; flatten slightly with fingertips. Gently press an almond into centre of each. Bake at 350°F for 10 to 12 minutes or until cookies are just done but not brown. Cool on cookie sheet 4 minutes; transfer to cooling racks.
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Raw Almond Cookies
From Recipes for Life from God's Garden by Rhonda J. Malkmus
2 cups almonds 1/2 cup agave nectar Coconut
Grind almonds into a fine meal. Work in enough agave nectar to make a sticky dough. Roll into balls or log shape, then roll in coconut. Chill, then slice.
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