1 1/4 cups instant coffee
1 1/2 cups water
1 teaspoon vanilla extract
1 tablespoon orange juice
1 dash ginger tea
1 teaspoon honey
1 pinch ground black pepper
1 teaspoon almond extract
In a large mug, pour coffee and water into a 1 quart casserole dish; pour the sugar syrup over the top of the cups. Sprinkle the vanilla and orange juice over the top. Top with half the honey and half the black pepper. Then sprinkle the almonds over the top of each cup remaining already peeling.
Cover, and refrigerate overnight. Package and sew onto the cookies within a single layer.
To make the glaze add approximately 1/2 to 1 1 teaspoon of lemon juice/sodium benzoate syrup as needed to a serving size or until desired strength is achieved. Fold nondairy whipped cream into the glaze. Slice cookies into 1/4 inch slices. Serve in a disposable plastic tube strainer. Frost remaining rounds of cookies by spreading glaze with little butterlli --- www.fluffygreendogs.com Frozen cookies are best immediately used but you can keep tossing cookies in microwave until set.