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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 65
  • Calories from fat: 35%
  • Fat: 2.5g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.2g
  • Protein: 0.6g
  • Carbohydrate: 10.2g
  • Fiber: 0.2g
  • Cholesterol: 5mg
  • Iron: 0.4mg
  • Sodium: 34mg
  • Calcium: 4mg

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

  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.
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