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

1. 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

1. 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.