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Cinnamon Cookies

Becky Luigart-Stayner; Melanie J. Clarke
Yield 4 dozen (serving size: 1 cookie)
These not-too-sweet rolled cookies are a tasty accompaniment to tea.

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

Nutrition 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

How to Make It

  1. Preheat oven to 375°.

  2. 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.

  3. 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.

  4. 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.

  5. 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.