scandinavian almond cookies

2 c. (500 mL) Western Family All-Purpose Flour
2 tsp. (10 mL) Western Family baking powder
1/4 c. (60 mL) butter
1 c. (250 mL) packed golden sugar
1/4 c. (60 mL) applesauce
3/4 tsp. (4 mL) almond extract
1 egg
Milk
1/2 c. (125 mL) flaked almonds
Icing:
1 c. (250 mL) icing sugar
1/2 tsp. (3 mL) almond extract
3-4 tsp. (15-20 mL) milk

1. Preheat oven to 325°F (160°C). Sift together flour and baking powder onto a piece of wax paper.

2. In a large bowl, combine butter and sugar; using an electric mixer, beat until fluffy.

3. Beat in applesauce, almond extract and egg. Beat in dry ingredients. Divide dough into 4 pieces. (It will be very soft so you might want to put it in the fridge for a short time.)

4. Roll each piece to a long log about 12" (30 cm) long. (Dough will be very soft.) Place 2 logs on each of 2 un-greased cookie sheets.

5. Using a fork dipped continually in flour, flatten each log to about 3" (7.5 cm) wide. Brush each flattened log with milk. Cover each with the flaked almonds.

6. Bake about 14-15 minutes or until slightly puffed and lightly golden. Let cool slightly on pan 5 minutes before slicing each log diagonally into bars (about 8 per log).

7. Remove to a rack to completely cool. Combine icing ingredients; drizzle with a fork over all the bars. (It helps to reduce wasting the icing if you leave all the bars together in the log shape after you cut them! Then the icing drizzles over all the cookies and not down onto the counter.)

8. After the icing has finished dripping, you can separate the bars. Store in an airtight container.
Makes about 32 cookies.

Nutrient analysis per serving:
86 calories, 1 grams protein, 16 grams carbohydrates, 2 grams of fat per cookie.

From in Appeal Magazine