Almond Cookie Cups

This recipe goes with Cranberry Granita in Almond Cookie Cups

Yield: 1 dozen (serving size: 1 cookie cup)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 107
  • Calories from fat: 46%
  • Fat: 5.5g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 1.6g
  • Protein: 2g
  • Carbohydrate: 13g
  • Fiber: 0.4g
  • Cholesterol: 0.0mg
  • Iron: 0.4mg
  • Sodium: 58mg
  • Calcium: 10mg

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

  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.
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