Sugarless Almond Slice-and-Bake Cookies
This is an all-purpose cookie that you can use for any occasion.
Servings: 36
Ingredients:
| Nutritional Info | |
| Per cookie: about | - |
| cal | 68 |
| pro | 1 g |
| total fat | 4 g |
| sat. fat | 2 g |
| carb | 6 g |
| fibre | trace |
| chol | 17 mg |
| sodium | 45 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 3% |
| vit A | 4% |
| folate | 5% |
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3/4 cup (175 mL) butter, softened
1 cup (250 mL) granulated sugar substitute
1 egg
3/4 tsp (4 mL) almond extract
2 cups (500 mL) all-purpose flour
1/2 tsp (2 mL) baking powder
1/4 cup (50 mL) sliced unblanched almonds
Preparation:
Line rimless baking sheets with parchment paper or grease; set aside.
In bowl, beat butter with sugar substitute until smooth. Beat in egg then almond extract. In separate bowl, whisk flour with baking powder; stir into butter mixture in 2 additions. On floured surface, roll dough into 2-inch (5 cm) thick log. Wrap in plastic wrap; refrigerate until chilled, 1 hour. (Make-ahead: Refrigerate for up to 3 days or freeze for up to 3 weeks.)
Cut log into 1/4-inch (5 mm) thick slices; place on prepared pans. Press almond slice into centre of each. Bake in top and bottom thirds of 375°F (190°C) oven, rotating and switching pans halfway through, until golden around edges, about 10 minutes. Let cool on pans on rack for 1 minute. With spatula, transfer to rack; let cool completely. (Make-ahead: Store in airtight container for up to 5 days or freeze for up to 1 month.)
Additional Information
Source
Canadian Living Magazine: December 2004
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