Cinnamon-Almond Cookies

Photo: Randy Mayor; Styling: Leigh Ann Ross
These delicately spiced shape-and-bake cookies are crisp on the outside and chewy on the inside. Store extra cookies in an airtight container.

Yield:

30 servings (serving size: 1 cookie)

Recipe from

Nutritional Information

Calories 65
Caloriesfromfat 35 %
Fat 2.5 g
Satfat 1.3 g
Monofat 0.8 g
Polyfat 0.2 g
Protein 0.6 g
Carbohydrate 10.2 g
Fiber 0.2 g
Cholesterol 5 mg
Iron 0.4 mg
Sodium 34 mg
Calcium 4 mg

Ingredients

Cookies:
1/3 cup butter, softened
1/2 cup granulated sugar
1/4 cup slivered almonds, toasted
1 1/2 cups sifted cake flour (about 5 1/4 ounces)
2/3 cup powdered sugar
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 cup ice water
Cooking spray
Topping:
2 teaspoons powdered sugar
1/8 teaspoon ground cinnamon

Preparation

To prepare cookies, place butter and granulated sugar in a medium bowl; beat with a mixer at medium speed until well blended (about 2 minutes).

Place almonds in a spice or coffee grinder; process until finely ground. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, ground almonds, 2/3 cup powdered sugar, salt, 1/4 teaspoon cinnamon, and cloves. Add flour mixture to butter mixture; beat until just combined. Add 1/4 cup ice water; beat on low speed until moist. Gently press mixture into a ball; wrap in plastic wrap. Refrigerate 1 hour or until thoroughly chilled.

Preheat oven to 300°.

Shape dough into 30 (1-inch) balls. Place balls 2 inches apart on a baking sheet coated with cooking spray. Bake at 300° for 25 minutes. Cool on a wire rack.

To prepare topping, combine 2 teaspoons powdered sugar and 1/8 teaspoon cinnamon. Sprinkle sugar mixture evenly over cooled cookies.

Note:

August 2007