Snappy Almond Stars

For optimal snap and crunch, roll the dough out as thin as possible. The thinner the cookie, the crisper the crunch.

Yield: 4 dozen (serving size: 1 cookie)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 25
  • Calories from fat: 29%
  • Fat: 0.8g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 0.2g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.4g
  • Carbohydrate: 4.1g
  • Fiber: 0.1g
  • Cholesterol: 5mg
  • Iron: 0.2mg
  • Sodium: 13mg
  • Calcium: 3mg


  • 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


  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.
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