Orange rind and almonds add a touch of elegance to these little cookies.
- Portion size 24 servings
- Credits : Canadian Living Holiday Best: Fall 2005
- 1/2 cup unsalted butter softened
- 1/4 cup white or brown low-calorie sweetener
- 1/4 cup rice flour
- 1 teaspoon grated orange rind
- 1 teaspoon vanilla
- 1 cup all-purpose flour
- 24 almond slices
MethodLine rimless baking sheets with parchment paper or leave ungreased; set aside.
In large bowl, beat butter with sweetener until fluffy; beat in rice flour, orange rind and vanilla. Stir in all-purpose flour, one-third at a time. With hands, press into rectangle; wrap in plastic wrap and chill until firm, about 15 minutes.
Between waxed paper, roll out dough to generous 1/4-inch (5 mm) thickness. Using 1-1/2-inch (4 cm) decorative round cookie cutter, cut out circles, rerolling scraps; place, 1 inch (2.5) apart, on prepared pans. Stick almond slice onto each. Refrigerate until firm, about 15 minutes.
Bake in centre of 275°F (140°C) oven until bottoms are light golden, about 40 minutes. Let cool for 2 minutes on pans on racks. Transfer to racks and let cool completely. (Make-ahead: Layer between waxed paper in airtight container and store for up to 5 days or freeze for up to 2 weeks.)
Nutritional facts Per cookie: about
- Sodium 8 mg
- Protein 1 g
- Calories 67.0
- Total fat 5 g
- Cholesterol 10 mg
- Saturated fat 2 g
- Total carbohydrate 6 g
- Iron 2.0
- Folate 3.0
- Vitamin A 4.0