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Sugarless Almond Slice-and-Bake Cookies

By The Canadian Living Test Kitchen

Tested Till Perfect

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Sugarless Almond Slice-and-Bake Cookies

This recipe makes 36 servings

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Nutritional Info

Per cookie: about -
cal 68
pro 1 g
total fat 4 g
sat. fat 2 g
carb 6 g
fibre 0
chol 17 mg
sodium 45 mg
% RDI: -
calcium 1
iron 3
vit A 4
folate 5

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

Ingredients

  • 3/4 cup butter, softened
  • 1 cup granulated sugar substitute
  • 1 egg
  • 3/4 tsp almond extract
  • 2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 cup 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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