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Almond Cookie Cutouts

 Almond Cookie Cutouts
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
14 ServingsPrep: 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 McCormick® Pure Almond Extract
  • 1/2 teaspoon McCormick® Pure 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

2 of 2

Almond Cookie Cutouts (continued)

Directions (continued)

  • browned. Cool for 2 minutes before removing to wire racks. Yield: 28
  • cookies.
Nutritional Facts: 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.