Sugarless Almond Slice-and-Bake Cookies

Tested Till Perfect

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%
    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

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Source

Canadian Living Magazine: December 2004




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