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Cinnamon-Almond Cookies

Photo: Randy Mayor; Styling: Leigh Ann Ross
Yield 30 servings (serving size: 1 cookie)
These delicately spiced shape-and-bake cookies are crisp on the outside and chewy on the inside. Store extra cookies in an airtight container.

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

Nutrition 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

How to Make It

  1. 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).

  2. 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.

  3. Preheat oven to 300°.

  4. 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.

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