Almond Drops 1 cup soft butter or margarine 1 cup white sugar ½ tsp salt
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 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.
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
A collection of Emery family recipes.