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Almond Cookie Cups

TINA EVANS
Yield 1 dozen (serving size: 1 cookie cup)

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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. 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.

  4. 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.