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Evergreen Cutouts

 Evergreen Cutouts
These eye-appealing cookies from the Test Kitchen will remind you of shortbread, but they have a wonderful, mild sweetness that sets them apart.
44 ServingsPrep: 1-1/4 hours + chilling Bake: 10 min./batch

Ingredients

  • 1/3 cup sugar blend
  • 1/4 cup butter, softened
  • 1/4 cup almond paste
  • 1/4 cup canola oil
  • 1 egg
  • 1 egg white
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 1/4 teaspoon McCormick® Pure Almond Extract
  • 3 cups cake flour
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • TOPPING:
  • 1 egg, separated
  • 1/4 teaspoon water
  • 6 to 8 drops green food coloring
  • 2 tablespoons sugar blend

Directions

  • In a large bowl, beat sugar blend, butter and almond paste until well
  • blended. Beat in the oil, egg, egg white and extracts. Combine the
  • flour, baking powder and salt; gradually add to butter mixture and
  • mix well. Divide into two portions; cover and refrigerate for 1-1/2
  • to 2 hours or until easy to handle.
  • On a lightly floured surface, roll each portion of dough to 1/8-in.

2 of 2

Evergreen Cutouts (continued)

Directions (continued)

  • thickness. Using a floured 2-1/2-in. round cookie cutter and a
  • 1-1/2-in. shaped cookie cutter, cut an equal number of circles and
  • shapes from dough.
  • Place circles 2 in. apart on ungreased baking sheets. Brush one side
  • of shapes with egg white; place egg white side down on circles. In a
  • small bowl, combine the egg yolk, water and food coloring; brush
  • over trees. Sprinkle with sugar blend.
  • Bake at 400° for 6-8 minutes or until edges are lightly browned.
  • Remove to wire racks. Store in an airtight container. Yield: about
  • 3-1/2 dozen.
Nutritional Facts: 1 cookie equals 70 calories, 3 g fat (1 g saturated fat), 12 mg cholesterol, 42 mg sodium, 9 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.