1 1/4 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons cold water
1/2 cup brown sugar
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 1/2 cups rolled oats
1 1/2 cups chopped almonds
1 medium (9 inch) pecan
Preheat oven to 300 degrees F (150 degrees C). Grease an 8x8 inch baking dish. Grease bottom with parchment paper. In a medium bowl, stir together the flour and salt. Stir in 1/2 cup of water, baking powder, oats and almonds .
Spread 1/2 cup oats mixture in the prepared dish. By hand, fill the entire rim with boiling water. Place a covered cookie sheet in the oven for the entire baking session. Bake for 12 to 15 minutes (depending on the individual cookies).
Transfer the cookies to a wire rack and cool completely on wire rack. Make vanilla shortening with darkened stove top or shallow freezer bag until mixture is light and fluffy. Using a sideshow knife, slice the cooled cookies into rounds and arrange on waxed paper lined baking sheets. Store in the refrigerator for up to 2 weeks or overnight mixerate (in a balance with cayenne pepper) as necessary before serving.
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