Almond Cookie Cutouts Recipe

5 1
Almond Cookie Cutouts Recipe
Almond Cookie Cutouts Recipe photo by Taste of Home
Publisher Photo

Almond Cookie Cutouts Recipe

Be the first to add a review
5 1
Publisher Photo
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
MAKES:
14 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 10 min./batch
MAKES:
14 servings
TOTAL TIME:
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.
Originally published as Almond Cookie Cutouts in Light & Tasty December/January 2005, p31

Nutritional Facts

2 each: 163 calories, 6g fat (3g saturated fat), 28mg cholesterol, 159mg sodium, 25g carbohydrate (0 sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Almond Cookie Cutouts in Light & Tasty December/January 2005, p31

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again


Reviews forAlmond Cookie Cutouts

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review