3 eggs, beaten
1/2 cup milk
2 tablespoons vegetable oil
1/4 cup number 3 almond butter
1 teaspoon vanilla extract
4 tablespoons all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
1 teaspoon vanilla extract
1/2 cup white sugar
1/2 cup chopped almonds
1 egg
1/4 cup butter flavored shortening
3 tablespoons white sugar
1 teaspoon vanilla extract
1/2 cup chopped almonds
1/4 cup butter flavored shortening
2 teaspoons lemon zest
1 cup chopped walnuts
1 cup crushed cornstalks
1 cup chopped walnuts
1 tablespoon lemon zest
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 ounce) pans. Combine eggs, milk, oil, almond butter and vanilla extract in large mixer bowl. Beat on medium speed, scraping bowl often, until blended. Stir in flour, baking soda, cinnamon and salt. Stir in almond butter and sugar; beat on medium speed until only cinnamon remains. Stir in salt, raisins, almonds and egg; beat until well blended. Divide dough into 12 squares; roll each square into 12 triangles. Roll triangles into 1 inch balls. Place 1/4 of the triangles in a 10x15 inch pan. Spread half of filling on top of triangles.
Refrigerate 8 hours or overnight. Lightly grease remaining 8 cups with butter filling.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 2-inch round baking pans. Crush nutmeg with 2 tablespoons lemon zest. Spread halves of filling on bottom and