2 1/3 C BB Pancake and Biscuit mix

3/4 C brown sugar

4 t Ener G egg replacer

1 C Almond butter

2 t Vanilla

1/2 t-3/4 t almond extract

1/4 C soy milk (might need a bit more)

Glaze and topping:

1/3 C powdered sugar
1 t vanilla
1 1/2 t soy milk

About 1/4 C sliced or slivered almonds.

Mix the first three dry ingredients. Add the rest. If it is too difficult tomix, add more soy milk a teaspoon at a time. Batter will clump together. It will feel a bit greasy.

Form into 36 balls. Put on parchment covered cookie pan. Flatten.

Bake at 350 for about 14 minutes.

When cool, make glaze. Put just enough on each cookie to hold on the almonds. Sprinkle top with almonds.