2 tablespoons butter, softened
3 tablespoons packed brown sugar
1 (1 ounce) package dry white chocolate mix
1 cup all-purpose flour
2 egg yolks
1/2 cup nondairy creamer
3 tablespoons milk
2 tablespoons vanilla extract
1 teaspoon almond extract
3 teaspoons sweetened citrus zest
1 1/3 cups chopped almonds
Chocolate color-coded gelatin
Prepare cookie dough by beating together the butter, brown sugar, sugar and flour. On a floured surface, roll out the dough to 1/4 inch thickness. Cut into 1-inch squares. Place onto ungreased cookie sheets.
Lightly grease the cookie sheets. Dust the raisins with butter starting with the tallest layer. Place remaining planks on top of the cookies. Press cookies on to remaining cookie sheets.
Bake for about 20 to 25 minutes or until set. Cool completely. Move cookies to a cooling rack. Keep warm while glazing.
For gelatin: In a small bowl, beat cream cheese and 1 tablespoon butter until light and well blended. Mix in coffee flavored creamer and 1 tablespoon milk. Stir in vanilla extract and almond extract. Fold cheese mixture into cream cheese mixture. Gently spread evenly over cooled cookies.