 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
These not-too-sweet rolled cookies are a tasty accompaniment to tea. Ingredients:
6 tablespoons granulated sugar |
1/3 cup butter, softened |
2 tablespoons light brown sugar |
2 teaspoons vanilla extract |
2 large egg whites |
1 1/2 cups all-purpose flour (6 3/4 ounces) |
1/4 cup cornstarch |
1/2 teaspoon baking powder |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
1/4 teaspoon ground cinnamon |
2/3 cup powdered sugar |
2 teaspoons fat-free milk |
1/8 teaspoon ground cinnamon |
2 tablespoons sliced almonds |
Directions:
1. Preheat oven to 375°.
2. Place first 4 ingredients in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add egg whites, 1 at a time, beating well after each addition.
3. Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour and next 5 ingredients (flour through 1/4 teaspoon cinnamon), stirring well with a whisk. Add to butter mixture; beat well. Divide dough into 4 equal portions. Roll each portion to a 1/8-inch thickness between 2 sheets of plastic wrap. Freeze dough 20 minutes or until plastic wrap can be easily removed.
4. Working with 1 portion of dough at a time (keep remaining dough in freezer), remove top sheet of plastic wrap. Cut dough with a 2-inch round cookie cutter; place cookies on baking sheets. Discard bottom sheet of plastic wrap. Repeat procedure with remaining dough.
5. Bake at 375° for 8 minutes or until lightly browned. Remove from baking sheet; cool on a wire rack. Combine powdered sugar, milk, and 1/8 teaspoon cinnamon; drizzle mixture over cookies. Sprinkle with almonds.
|
|