Cream together ½ cup of shortening and ½ cup sugar.

Add 3 regular eggs OR 3 flax eggs to the mixer and beat on medium for 10 seconds.

Combine one teaspoon of almond extract to ½ cup tart cherry juice or other not-from-concentrate juice and set aside.

In another bowl, whisk together 1 cup whole wheat flour, 1 cup white flour, ½ tsp salt and 1 T. baking powder.

Taking turns, add a little juice mixture and then a little dry mixture. Go back and forth with the mixer turned on low until you have everything incorporated.

Beat on medium-high for 20 seconds.

Since the finished dough will be sticky, plop a ball of sticky dough into a bowl of powdered sugar. Generously coat and then quickly pass it back and forth between the palms of your hands until nearly all the sugar falls off.

Bake the dough balls for 10 minutes in a preheated 350 degree oven. The cookies are done when they are slightly golden on the underside and puffed in the middle.