Rating: 3 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 0
Recipe by Cooking Light November 1996

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Recipe Summary

Yield:
5 dozen (serving size: 1 cookie)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°.

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  • Combine 3 tablespoons sugar and cinnamon in a bowl; stir well. Set aside.

  • Cream 1 cup sugar and margarine at medium speed of a mixer until light and fluffy. Add milk, extracts, and egg white, and beat well. Combine flour, almonds, and salt, and add to creamed mixture, beating well.

  • Divide dough in half; cover and refrigerate half of dough. Shape remaining half of dough into 30 (1-inch) balls; roll balls in sugar mixture, coating well. Place 2 inches apart on baking sheets coated with cooking spray. Flatten each ball with the bottom of a glass. Bake at 325° for 14 minutes. Cool on wire racks. Repeat procedure with remaining dough.

Nutrition Facts

50 calories; calories from fat 31%; fat 1.7g; saturated fat 0.3g; mono fat 0.8g; poly fat 0.5g; protein 0.8g; carbohydrates 8.1g; fiber 0.2g; iron 0.3mg; sodium 22mg; calcium 4mg.
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