ORANGE ALMOND COOKIE
Joan Keith
1½ c. sliced almonds
¼ c. flour
¼ tsp. ground cloves
¼ tsp. salt
1¼ c. sugar
Zest of 2 oranges, finely grated
3 large egg whites
Confectioners’ sugar 
Preheat oven to 350°F. Line 2 baking sheets with parchment and spray lightly with cooking spray. In food processor, blend 1 c. almonds with 1 c. sugar until finely ground. Add almond mixture to medium bowl and stir in flour, cloves and orange zest. Mix well. In a mixer, whisk eggs whites, salt and remaining ¼ c. sugar until shiny peaks form. Fold egg white mixture into almond mixture until just combined. Spoon level tablespoons onto cookie sheets about 2 inches apart. Put 3 almond slices on each cookie and sprinkle with confectioners’ sugar. Bake for 10-12 minutes until lightly brown around edges. Cool a bit before removing from pan. Makes about 2 dozen.
LEMON RICOTTA COOKIES
Mary Whitley
2½ c. all-purpose flour
½ c. softened unsa...