Cinnamon Cookies

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

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.