Almond Cookie Cups

Almond Cookie Cups Recipe
TINA EVANS

Yield:

1 dozen (serving size: 1 cookie cup)

Recipe from

Cooking Light

Nutritional Information

Calories 107
Caloriesfromfat 46 %
Fat 5.5 g
Satfat 0.9 g
Monofat 2.7 g
Polyfat 1.6 g
Protein 2 g
Carbohydrate 13 g
Fiber 0.4 g
Cholesterol 0.0 mg
Iron 0.4 mg
Sodium 58 mg
Calcium 10 mg

Ingredients

1/2 cup sugar
1/4 cup margarine, softened
1/4 teaspoon almond extract
3 egg whites
1/2 cup all-purpose flour
1/4 cup ground almonds
Vegetable cooking spray

Preparation

Place parchment paper over a large baking sheet. Draw 3 (5 1/2-inch) circles on parchment paper. Turn parchment paper over, and secure with masking tape.

Combine sugar and margarine in a large bowl; beat at medium speed of a mixer until light and fluffy. Add almond extract and egg whites; beat well. Add flour and almonds; beat at low speed until well-blended.

Spoon 1 heaping tablespoon batter into the center of each of the 3 drawn circles; spread batter to outside edge of each circle. Bake at 425° for 5 minutes or until edges of cookies are browned. Let cool 30 seconds on pan.

Loosen edges of cookies with a spatula, and gently remove cookies from paper. Place each cookie over an inverted 6-ounce custard cup (or jar) coated with cooking spray. Shape the cookies around custard cups to form shallow cookie cups; let cool completely. (Cookies are delicate and should be handled carefully when shaped.) Repeat the procedure with remaining batter, reusing paper.

Note:

November 1995
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