The attraction of these cookies is that they have no eggs and no butter! Plus, they are deliciously different. From a Gourmet reader who writes: “When my ancestors left Spain and settled on the Greek island of Rhodes five hundred years ago, they brought with them their Sephardic culture,” writes Rebecca Levy. “Likewise, when I fled Greece during World War II and eventually relocated to Los Angeles, I brought with me the traditions of my home. A lot of these traditions have to do with food, and since sharing my heritage has always been important to me, I often make favorites from my homeland for friends and family.”

Ingredients:

1. ½ cup canola oil
2. ½ cup sugar
3. 1 tablespoon creamy peanut butter
4. ½ teaspoon ground cinnamon
5. ¼ teaspoon ground cloves
6. ¼ teaspoon almond extract
7. ¼ teaspoon salt
8. 1 ½ cups all-purpose flour
9. walnut halves
10. 1 egg white for glaze or Eggbeaters

Pre-heat oven to 325 degrees and line a baking sheet with parchment paper

1. Beat first 7 ingredients in a bowl to blend.
2. Mix in flour.
3. Shape dough into walnut-size balls.
4. Arrange 1 inch apart on the prepared baking sheet
5. Top each cookie with 1 walnut half.
6. Press walnuts into the dough and flatten the balls slightly.
7. Brush generously with the egg white glaze.
8. Bake cookies until light brown, about 20 minutes.
9. Cool on sheet.

Yield: about 2 dozen cookies