Evergreen Cutouts Recipe
Evergreen Cutouts Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
These eye-appealing cookies from the Test Kitchen will remind you of shortbread, but they have a wonderful, mild sweetness that sets them apart.
MAKES:
44 servings
TOTAL TIME:
Prep: 1-1/4 hours + chilling Bake: 10 min./batch
MAKES:
44 servings
TOTAL TIME:
Prep: 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 vanilla extract
  • 1/4 teaspoon 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. 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.
Editor's Note: This recipe was tested with Splenda sugar blend.
Originally published as Evergreen Cutouts in Light & Tasty December/January 2008, p45

Nutritional Facts

1 each: 70 calories, 3g fat (1g saturated fat), 12mg cholesterol, 42mg sodium, 9g carbohydrate (2g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

  • 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 vanilla extract
  • 1/4 teaspoon 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
  1. 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.
  2. On a lightly floured surface, roll each portion of dough to 1/8-in. 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.
  3. 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.
  4. 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.
Editor's Note: This recipe was tested with Splenda sugar blend.
Originally published as Evergreen Cutouts in Light & Tasty December/January 2008, p45

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MY REVIEW
pamglat User ID: 2834378 99658
Reviewed Dec. 4, 2008

"Splenda makes a sugar blend for baking; actually they have two, a white sugar and a brown sugar. They come in a yellow sealed bag in the baking aisle of the grocery store."

MY REVIEW
hollyharp User ID: 270154 79490
Reviewed Mar. 21, 2008

"What is the ingredient "sugar blend for baking"?"

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