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Almond Cookie Cutouts Recipe

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Colored sugar and sprinkles create a festive look for these easy-to-decorate cookies. A little almond extract gives them pleasant flavor. They're a nice lighter addition to a Christmas cookie tray. —Test Kitchen

This recipe is:

Healthy

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14 Servings
Prep: 25 min. + chilling Bake: 10 min./batch

Ingredients

6 tablespoons butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
3/4 teaspoon almond extract
1/2 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1/4 cup cornstarch
3 tablespoons ground almonds
1/2 teaspoon baking powder
1/2 teaspoon salt
Red and green colored sugar and/or sprinkles, optional

Directions

In a small bowl, cream butter and sugars. Add egg and extracts; mix well. Combine the flour, cornstarch, almonds, baking powder and salt; add to creamed mixture just until blended. Shape into two balls. Cover and refrigerate for at least 2 hours.
On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut out with lightly floured 2-1/2-in. cutters. Place on baking sheets coated with cooking spray. Sprinkle with colored sugar and/or sprinkles if desired.
Bake at 350° for 7-9 minutes or until set and bottoms are lightly browned. Cool for 2 minutes before removing to wire racks. Yield: 28 cookies.

Nutritional Analysis: One serving (2 cookies) equals 163 calories, 6 g fat (3 g saturated fat), 28 mg cholesterol, 159 mg sodium, 25 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

Almond Cookie Cutouts published in Light & Tasty December/January 2005, p31

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