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.”
- ½ cup canola oil
- ½ cup sugar
- 1 tablespoon creamy peanut butter
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon almond extract
- ¼ teaspoon salt
- 1 ½ cups all-purpose flour
- walnut halves
- 1 egg white for glaze or Eggbeaters
- Beat first 7 ingredients in a bowl to blend.
- Mix in flour.
- Shape dough into walnut-size balls.
- Arrange 1 inch apart on the prepared baking sheet
- Top each cookie with 1 walnut half.
- Press walnuts into the dough and flatten the balls slightly.
- Brush generously with the egg white glaze.
- Bake cookies until light brown, about 20 minutes.
- Cool on sheet.
Yield: about 2 dozen cookies