Raisin and Almond Cookies

• 2 1/4 cups unbleached all-purpose flour
• 3/4 tsp. baking powder
• 3/4 tsp. baking soda
• 1/4 tsp. salt
• 1 Tbs. flaxseeds
• 3/4 cup cold, strong coffee
• 1/2 cup pitted prunes (3 oz.)
• 1/4 cup vegan margarine, melted and cooled
• 1 tsp. almond extract (or rum extract)
• 113 cups sugar
• 3/4 cup golden raisins
• 1/2 cup almonds, chopped
• 2 cups confectioners sugar
• 2 Tbs. lemon juice
• 1/2 tsp. almond extract

1. To make Cookies: Preheat oven to 375F.
2. Line baking sheets with parchment paper.
3. Whisk together flour, baking powder, baking soda, and salt in bowl.
4. Grind flaxseeds in blender 30 seconds, or until reduced to fine powder.
5. Add 1/4 cup cooled coffee, and blend 2 minutes.
6. Add prunes and remaining 1/2 cup coffee; blend 1 minute, or until combined.
7. Add margarine and almond extract; blend 20 seconds to combine.
8. Blend in sugar, then add to flour mixture.
9. Fold in raisins and almonds.
10. Drop 1-Tbs.
11. dollops of dough 1 1/2 inches apart onto prepared baking sheets.
12. Bake 14 minutes.
13. Transfer to wire rack to cool.
14. To make Glaze: Whisk together all ingredients and 1 Tbs.
15. water in bowl until smooth.
16. Drizzle 1/2 tsp.
17. Glaze over each cooled cookie.

flour, baking powder, baking soda, salt, flaxseeds, cold, prunes, vegan margarine, almond, sugar, golden raisins, almonds, confectioners sugar, lemon juice, almond extract

Taken from www.vegetariantimes.com/recipe/raisin-and-almond-cookies/ (may not work)