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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

fluffy.

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).

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The Emery Cookbook

The Emery Cookbook  

A collection of Emery family recipes.

The Emery Cookbook  

A collection of Emery family recipes.

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