Snappy almond stars (hl)
48 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Packed dark brown sugar |
| ¼ | cup | Light butter |
| 1 | tablespoon | Cold water |
| 1 | cup | All-purpose flour; plus 2 tablespoons |
| 2 | tablespoons | Cornstarch |
| ½ | teaspoon | Ground cinnamon |
| ⅛ | teaspoon | Salt |
| ¼ | cup | Sliced almonds |
Directions
Preheat oven to 375 degrees. Beat sugar and butter at medium speed of a mixer until well-blended(about 5 minutes). Add water and beat well. Combine the flour, cornstarch, cinnamon and salt. Add to sugar mixture; beat until well-blended. Gently press dough into a 4-inch disk; wrap in plastic wrap.
Freeze 30 minutes. Remove plastic wrap. Roll to a 1/16-inch thickness on a lightly floured surface; cut with a 2-inch star cutter. Place the cookies on a baking sheet; top with almonds. Bake at 375 degrees for 8 minutes or until cookies are crisp and edges are browned. Cool 30 seconds on pan.
Remove from pan; cool over wire racks.
Yield: 4 dozens cookies
Nutritional information: 25 calories and ⅘ grams of fat per cookie Courtesy of "Cooking Light" Magazine Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <4paws@...> Recipe by: RECIPE FOR HEALTH SHOW #RHG017 Posted to MC-Recipe Digest V1 #800 by 4paws@... (Shermeyer-Gail) on Sep 24, 1997