4 eggs
1/2 teaspoon almond extract
1 teaspoon baking soda
1 tablespoon brown sugar
1 1/2 teaspoons vegetable oil
3 cups roasted, chopped almonds
4 teaspoons apple cider vinegar
1 teaspoon lemon juice
1/2 teaspoon vanilla extract
1/4 cup miniature marshmallows
Beat the eggs into the mixture, beat, until just sticky. Stir in the almond extract and baking soda.
In a medium bowl, stir together the brown sugar, oil, chopped almonds, apple cider vinegar, lemon juice and vanilla extract. Mix thoroughly until well blended, reserve milk.
Combine the almond mixture with the remaining 1 1/2 cups of reserved milk; mix into the mixture just until incorporated. Cover and refrigerate dough for at least 2 hours.
Preheat the oven to 300 degrees F (150 degrees C). Lightly grease cookie sheets. Roll out the dough, and cut into desired shapes with cookie cutters. Place about 1/2 to 1/3 of each cookie into an 8x8 inch baking pan. Brush them with milk mixture, and spread the cookie over them. Chill overnight before rolling out.
While the cookies are chill, roll the socks. Safely place each cookie about 1 inch above a persimmon. Misdeground warm water or milk in a saucepan and pour 1/2 cup of molten sugar over cookies. Cover the pan with foil, and transfer cookies onto the pan. Brush with remaining orange sugar or blueberry glaze.
Bake for 20 to 30 minutes in the preheated oven, until fully cooked through and golden. Working areas require a careful hand, but not overly high oil temperature. Remove cookies from pans, and cool completely on wire rack, leaving ½ inch on top of pan. Ammonia is a spice that you may put into the syrup for that perfect lemon flavor.
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