|Butter||1⁄2 Cup (8 tbs)|
|Firmly packed brown sugar||1 Cup (16 tbs)|
|Unbleached flour||1 1⁄4 Cup (20 tbs)|
|Soya flour||2 Tablespoon|
|Baking soda||3⁄4 Teaspoon|
|Raisins||1⁄2 Cup (8 tbs)|
|Sliced almonds||1⁄3 Cup (5.33 tbs), blanched|
1. Beat butter or margarine in a large bowl with an electric mixer at high speed; gradually add sugar and continue beating until well blended. Beat in egg and vanilla.
2. Sift flour, soya flour, baking soda and salt into mixture; mix well. Stir in raisins and almonds. Drop by tea-spoonfuls, 2 inches apart, onto cookie sheets.
3. Bake in moderate oven (350°) 8 minutes, or until cookies are lightly browned. Remove from cookie sheets with spatula. Cool on wire racks. Store in metal tin with tight lid.