2 cups all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
1/3 cup granulated sugar
1/3 cup honey
1/4 cup butter or stick margarine, softened
2 tablespoons vegetable oil
1 1/2 teaspoons vanilla extract
1 teaspoon almond extract
1 large egg white Cooking spray
1/4 cup sliced almonds, chopped
Lightly spoon flour into dry measuring cups; level with a knife.
Combine flour, baking soda, and salt in a bowl.
Combine sugar, honey, butter, and oil in a bowl; beat at medium speed of a mixer until well-blended.
Add extracts and egg white to sugar mixture. Beat until well-blended.
Stir in flour mixture (dough will be sticky).
Coat hands lightly with cooking spray; divide dough into 2 equal portions.
Shape each portion into a 9-inch log. Wrap logs individually in plastic wrap; freeze 3 hours or until firm.
Preheat oven to 375° F (or 190° C).
Cut each log into twenty four 1/4-inch-thick slices, and place 1 inch apart on baking sheets coated with cooking spray.
Press almonds into cookies.
Bake at 375°F (or 190° C), for 9 minutes. Cool 2 minutes or until firm.
Remove cookies from pans; cool on wire racks.
Makes 4 dozen cookies
Recipe sourced from dianasdesserts.com
(Issue September 2008)