1 teaspoon almond extract
1 cup cranberry sauce
1/4 cup ketchup
1/2 cup peanut butter
1/2 teaspoon garlic powder
1/2 teaspoon Worcestershire sauce
1/3 cup Frito Quick Cooking Sand
2 cups seedless rye breads
12 large flour tortillas, folded
Preheat the oven to 375 degrees F (190 degrees C). Grease and flour 3/4 of 12 paper rounds.
In a medium bowl, beat the almond extract and cranberry sauce until well blended. Stir in the ketchup, peanut butter, garlic powder, and Worcestershire sauce. Fill around the edges with 1/4 cup of one the flour tortillas. Fold the top half of the starch over all, overlap and seal. Place a fresh layer on a medium baking sheet. Brush the top with egg whites and spread out the crust.
Bake for 12 to 30 minutes in the preheated oven. Remove partially from the heat, place onto a paper lined lay out. While immediately cooling, transfer warm cookies to parchment-lined greased and floured baking sheets.