Spelt Almond Cookies

Directions

Dough

• 1

  Beat together until light and fluffy:
  Butter
  Packed Brown Sugar

• 2

  Add and beat to incorporate:
  Egg
  Vanilla Extract

• 3

  Whisk together, then add:
  Whole Spelt Flour
  All Purpose Flour
  Salt
  Nutmeg
  Baking Powder

• 4

  Stir in:
  Almonds

• 5

  Wrap dough in plastic wrap and chill at least 2 hours, or overnight if preferred. Preheat oven to 350 degrees.

  Roll dough out on a lightly floured counter to 1/4 inch thickness and cut with your favorite Ann Clark cookie cutters. Then transfer cookies onto cookie sheets that have been lined with parchment paper or silicone liners.

  Bake 8 to 10 minutes, until lightly browned around the edges.

  Let cookies cool slightly on cookie sheets, then transfer to a wire rack to cool completely.

  Decorate with your favorite icing or use Egg Free Royal icing, below.

Egg-Free Royal Icing

• 6 Place 6 cups confectioners' sugar, 1/4 cup Egg substitute, 1/2 teaspoon cream of tartar in a large bowl and stir to combine. Slowly add 6 to 8 tablespoons water, stirring constantly, until a thick, but spreadable consistency is reached. Add 1 teaspoon almond extract and pinch of slat and stir until smooth.

Cookie Decorating

• 7

  Divide icing into three bowls and add food coloring to two of them. Cover each bowl of icing with a dampened paper towel.

  Fill a small piping bag with some of the colored icing and pipe a think line around the border of the cookies. When you have finished the borders, add enough water to the colored icing to thin it to a just pour-able consistency.

  Working with one cookie at a time, place a large spoonful of thinned icing on each cookie and use a small spatula to spread the icing evenly to the border.

  When the icing evenly to the border. When the icing had dried, fill a piping bag with the white icing and use it to pipe decorative designs on each cookie.

  Let dry completely (1 to 2 hours) and serve.