Cinnamon Cookies

Cinnamon Cookies Recipe
Becky Luigart-Stayner; Melanie J. Clarke
These not-too-sweet rolled cookies are a tasty accompaniment to tea.

Yield:

4 dozen (serving size: 1 cookie)

Recipe from

Cooking Light

Nutritional Information

Calories 45
Caloriesfromfat 28 %
Fat 1.4 g
Satfat 0.8 g
Monofat 0.4 g
Polyfat 0.1 g
Protein 0.6 g
Carbohydrate 7.5 g
Fiber 0.2 g
Cholesterol 3 mg
Iron 0.2 mg
Sodium 39 mg
Calcium 6 mg

Ingredients

6 tablespoons granulated sugar
1/3 cup butter, softened
2 tablespoons light brown sugar
2 teaspoons vanilla extract
2 large egg whites
1 1/2 cups all-purpose flour (6 3/4 ounces)
1/4 cup cornstarch
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
2/3 cup powdered sugar
2 teaspoons fat-free milk
1/8 teaspoon ground cinnamon
2 tablespoons sliced almonds

Preparation

Preheat oven to 375°.

Place first 4 ingredients in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add egg whites, 1 at a time, beating well after each addition.

Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour and next 5 ingredients (flour through 1/4 teaspoon cinnamon), stirring well with a whisk. Add to butter mixture; beat well. Divide dough into 4 equal portions. Roll each portion to a 1/8-inch thickness between 2 sheets of plastic wrap. Freeze dough 20 minutes or until plastic wrap can be easily removed.

Working with 1 portion of dough at a time (keep remaining dough in freezer), remove top sheet of plastic wrap. Cut dough with a 2-inch round cookie cutter; place cookies on baking sheets. Discard bottom sheet of plastic wrap. Repeat procedure with remaining dough.

Bake at 375° for 8 minutes or until lightly browned. Remove from baking sheet; cool on a wire rack. Combine powdered sugar, milk, and 1/8 teaspoon cinnamon; drizzle mixture over cookies. Sprinkle with almonds.

Elizabeth J. Taliaferro,

Cooking Light

May 2002
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