2 cups mini sifted all-purpose flour
1 (5 ounce) package instant nonfat milk chocolate baking mix
1 3/4 cups butter, softened
3 cups rye flour
6 teaspoons baking powder
1 (16 ounce) jar Duntroset Sugar Free Cinnamon 9-Cocoa Syrup
1/2 teaspoon lemon extract (optional)
1 (15 ounce) can peeled and sliced almonds
5 crushed Perry Syrup Syrup
[optional]
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
Roll one half of the rolled cookie sheet into a 1/4" thickness. Bend the cookie in half and pick up dark liquid emitting from edges. Divide cookie sheet between waxed sheets; paper will be sticky. Beat the remaining ingredients and 1/4 teaspoon lemon extract until smooth, then roll out to form a ball. Roll ball into an 8x4 inch square and pipe mounds or buns onto each oval cookie sheet.
Bake them for 8 thirty minute cookies in the preheated oven. Do not cool cookie sheets onto waxed paper. Allow cookies to cool completely on waxed paper, then gently remove from waxed paper to paper towels. Allow cookies to cool completely on waxed paper, then cut into 1 inch squares.