Almond Cookie Cakes

Almond cookie cakes is a moist, cake like cookies can be made with an egg substitute. If desired, for those individuals trying to reduce cholesterol intake.

1 cup sugar
1 cup margarine or butter, softened
2 eggs or 4 oz (1/2 cup) frozen cholesterol-free egg product, thawed
½ cup plain yogurt
2 teaspoons almond extract
2 ½ cups All Purpose or Unbleached Flour
½ teaspoon baking soda
½ teaspoon baking soda
½ teaspoon salt
¾ cup slivered almonds
Powdered sugar

Procedure

Heat oven to 350 F.
In large bowl, beat sugar and margarine until light and fluffy.
Add eggs, yogurt and almonde extract ; blend well.
(Mixture will look curdled.)
Lightly spoon flour into measuring cup; level off
Stir in flour, baking soda and salt; mix well.
Stir in almonds .
Drop by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets.
Bake at 350F. for 10 to 14 minutes or until edges are light golden brown.
Immediately remove from cookie sheets.
Cool, sprinkle with powdered sugar.
5 dozens almond cookie cakes cookies.