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Snappy Almond Stars

Yield 4 dozen (serving size: 1 cookie)
For optimal snap and crunch, roll the dough out as thin as possible. The thinner the cookie, the crisper the crunch.

Ingredients

  • 1/2 cup packed dark brown sugar
  • 1/4 cup light butter
  • 1 tablespoon cold water
  • 1 cup plus 2 tablespoons all-purpose flour
  • 2 tablespoons cornstarch
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1/4 cup sliced almonds

Nutrition Information

  • calories 25
  • caloriesfromfat 29 %
  • fat 0.8 g
  • satfat 0.4 g
  • monofat 0.2 g
  • polyfat 0.1 g
  • protein 0.4 g
  • carbohydrate 4.1 g
  • fiber 0.1 g
  • cholesterol 5 mg
  • iron 0.2 mg
  • sodium 13 mg
  • calcium 3 mg

How to Make It

  1. Preheat oven to 375°.

  2. Beat sugar and butter at medium speed of a mixer until well-blended (about 5 minutes). Add water; beat well. Combine the flour, cornstarch, cinnamon, and salt. Add to sugar mixture; beat until well-blended. Gently press dough into a 4-inch disk; wrap in plastic wrap. Freeze 30 minutes.

  3. Remove plastic wrap. Roll to a 1/16-inch thickness on a lightly floured surface; cut with a 2-inch star cutter. Place the cookies on a baking sheet; top with almonds. Bake at 375° for 8 minutes or until cookies are crisp and edges are browned. Cool 30 seconds on pan. Remove from pan; cool on wire racks.