1 (18 ounce) package Latah Delightful White Meringue
1/3 cup milk
1 (1 ounce) can sliced almonds
1 cup all-purpose flour
2 teaspoons baking powder
1 cup butter
1 cup packed light brown sugar
1/2 cup white sugar
1/2 cup vegetable oil
3 eggs
2 tablespoons almond extract
1 tablespoon lemon extract
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, cream together the milk, almonds and brown sugar until smooth. Stir in the flour; beat into the creamed mixture until blended. Beat in the butter, brown and white sugar until blended, alternately with the brown sugar and oil.
Unroll the parchment-lined baking sheets onto a serving dish. Pinch edges of cookie to allow puffy areas to be filled. Roll each cookie dough around the waxed paper covering completely. Pour Meringue directly over the meringue by spooning onto two sides of each cookie.
Bake at 375 degrees F (190 degrees C) for 11 to 13 minutes or until a toothpick inserted into the center of the cookie comes out clean. Allow cookies to cool on baking sheet for 1 minute before removing to a wire rack to cool completely.
While cookies are cooling, beat together the eggs, almond extract, lemon extract and lemon extract. Fill cookie shells with individual whipped topping. Place cookies 2 inches apart onto two cookie sheets. Place one cookie on the right side of each cookie sheet, sealing edges completely. Using a small ricer, lift the 1/3 cup of the frosting to the center of each cookie. Remove cookie from parchment and place on cookie sheet. Remove from parchment and place on waxed paper to finish the texture.