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Almond Drops 1 cup soft butter or margarine 1 cup white sugar ½ tsp salt

Brainfood Cookies

2 eggs separated

2 cups oats

1 tsp almond extract

2 cups white or whole wheat flour

2 2/3 cups flour

1 ½ cups white sugar

1 cup finely ground almonds

¾ cup butter or margarine, melted ¾ cup molasses

Cream butter, sugar, salt, egg yolks, and almond extract until

1 egg


1 tsp ginger

Add flour and ground almonds.

1 tsp cinnamon

Blend well and chill several hours.

1 tsp mixed spice (or allspice or nutmeg)

Shape into small balls in palm of hands.

1 tsp baking soda

Beat egg whites very lightly and dip each ball into them. Put on lightly greased cookie sheet and top each with a piece of

Preheat oven to 350°F.

slivered almond.

Line baking pans with baking parchment.

Bake at 350°F for 12 minutes or until lightly browned.

Mix oats, flour, sugar and spices well with melted margarine in a large bowl. Mix molasses, egg, and baking soda together in a separate bowl and stir into dry ingredients. Mix well. Scoop small mounds onto prepared pans, leaving at least two inches between. Bake for about 12 minutes (don’t overcook).


The Emery Cookbook

The Emery Cookbook  

A collection of Emery family recipes.

The Emery Cookbook  

A collection of Emery family recipes.