From Linda Cicero’s Cook’s Corner Column
2 1/4 cups flour
1 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
3/4 cup canola oil
1 teaspoon almond extract
1 teaspoon vanilla extract
1/2 cup sliced almonds, chopped
1/2 cup finely chopped dried apricots
13/4 cups confectioners’ sugar
Heat oven to 350 degrees.
In medium bowl, whisk flour, sugar, cornstarch and salt until completely combined. Add canola oil and beat until well combined. Stir in 2 tablespoons water and the extracts, then almonds and apricots.
Scoop batter onto ungreased baking sheet by the tablespoonful, leaving about 1 inch between. Bake 12 to 15 minutes, until just set. Cool on pan for 2 minutes and transfer to wire rack.
Pour confectioners’ sugar into bowl. While cookies are still warm but not hot, roll in confectioners’ sugar. It will adhere slightly. Return cookies to rack. When totally cooled, roll in confectioners’ sugar again. Store in air-tight container for up to five days. Makes 36 cookies.
Per cookie: 124 calories (38 percent from fat), 5.4 g fat (0.4 g saturated, 3.4 g monounsaturated), 0 cholesterol, 1 g protein, 19 g carbohydrates, 0.5 g fiber, 17 mg sodium.