Here's one of my favorite cookie recipes.
1/2 cup butter
1/2 cup sugar
1 cup almond
1/2-1 teaspoon almond extract (depending on your taste)
1 1/4 cup Kamut flour
Preheat oven to 350°F . Cream butter and sugar. Add egg and extract. I like a really almondy cookie and use the full teaspoon but you can use less if you have less of a tolerance for almond flavor. In food processor, grind almonds to a coarse meal. I use crispy almonds from Nourishing traditions for a little more flavor, but you can use regular or toasted almond instead. Add almonds and flour and mix until combined. Roll into 1 1/2 inch balls and place on cookie sheet. Bake for 10 to 12 minutes. Use a shorter time if you like soft chewy cookies (Chad) or longer if you like them crispy (me). Makes 16-18 cookies.
Note: I love the flavor of Kamut flour and use it in my baking whenever possible. I have run out and tried whole wheat pastry flour for this recipe instead of Kamut. It's yummy too but you need to add a bit more.
Warning: Don't make these unless you have someone to share them with, if you're like me you will eat them all!