Sugarless Almond Slice-and-Bake Cookies

By The Canadian Living Test Kitchen

Tested Till Perfect

134 people added this to their Recipe Box

This recipe makes 36 servings

Nutritional Info
Per cookie: about	-
cal	6868 cal
pro	1 g1g pro
total fat	4 g4g total fat
sat. fat	2 g2g sat. fat
carb	6 g6g carb
fibre	00 fibre
chol	17 mg17mg chol
sodium	45 mg45mg sodium
% RDI:	-
calcium	11 calcium
iron	33 iron
vit A	44 vit A
folate	55 folate

This is an all-purpose cookie that you can use for any occasion.

Ingredients

3/4 cup butter , softened3/4 3/4cup cupbutter, softened
1 cup granulated sugar substitute 1 1cup cupgranulated sugar substitute
1 egg 1 1eggeggs
3/4 tsp almond extract 3/4 3/4tsp tspalmond extract
2 cups all-purpose flour 2 2cups cupsall-purpose flour
1/2 tsp baking powder 1/2 1/2tsp tspbaking powder
1/4 cup sliced unblanched almonds 1/4 1/4cup cupsliced unblanched almondunblanched 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