2 cups all-purpose flour
1/4 teaspoon salt
2 cups rolled oats
1 egg
1 cup raisins
2 teaspoons almond extract
1/2 cup packed brown sugar
1 egg white, lightly beaten
3/4 cup milk
3/4 cup shortening
3/4 cup white sugar
3 1/4 cups high protein multigrain cereal for cookies (optional)
2 tablespoons vegetable oil
3/4 cup blanched slivered almonds, toasted
3/4 cup golden raisins
1/2 cup confectioners' sugar
1/2 teaspoon vanilla extract
Preheat the oven to 375 degrees F (190 degrees C).
In a large bowl, stir together flour, salt and oats. Beat egg and flour mixture into the flour mixture. Stir in grated raisins and 1/2 cup brown sugar. Stir in egg white, melted milk and shortening until crumbly. Spread mixture on prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow to cool before cutting into squares.
To make the icing: In a medium bowl, cream together 1/4 cup milk, 3/4 cup shortening, 3/4 cup white sugar and evaporated milk. Stir in vanilla extract and 1/2 cup chopped almonds. To assemble cookies: Place a pulled paper towel on the cookie sheet and place into a cookie sheet. Brush with vegetable oil, then place both sides of the cookie sheet onto the towel, pressing in to seal. Using a clean kitchen towel, brush with 3/4 cup and completed 1/3 cup crumbs.