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Prep Time: 1 Minutes Cook Time: 0 Minutes |
Ready In: 1 Minutes Servings: 8 |
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Cooking Light, April 1999 Ingredients:
2 cups all-purpose flour |
1/2 teaspoon baking soda |
1/8 teaspoon salt |
1/3 cup sugar |
1/3 cup honey |
1/4 cup butter or 1/4 cup margarine, softened |
2 tablespoons vegetable oil |
1 1/2 teaspoons vanilla extract |
1 teaspoon almond extract |
1 large egg white |
cooking spray |
1/4 cup sliced almonds, chopped |
Directions:
1. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt in a bowl.
2. Combine sugar, honey, butter, and oil in a bowl; beat at medium speed of a mixer until well-blended. Add extracts and egg white to sugar mixture. Beat until well-blended. Stir in flour mixture (dough will be sticky).
3. Coat hands lightly with cooking spray; divide dough into 2 equal portions. Shape each portion into a 9-inch log. Wrap logs individually in plastic wrap; freeze 3 hours or until firm.
4. Preheat oven to 375°.
5. Cut each log into 24 (1/4-inch) slices, and place 1 inch apart on baking sheets coated with cooking spray. Press almonds into cookies. Bake at 375° for 9 minutes. Cool 2 minutes or until firm. Remove cookies from pans; cool on wire racks.
6. Yield: 4 dozen (serving size: 1 cookie).
7. Calories 49(35% from fat); Fat 1.9g (sat 0.7g,mono 0.6g,poly 0.4g); Protein 0.7g; Cholesterol 3mg; Calcium 3mg; Sodium 30mg; Fiber 0.2g; Iron 0.3mg; Carbohydrate 7.4g.
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