Becky Luigart-Stayner; Melanie J. Clarke
4 dozen (serving size: 1 cookie)

These not-too-sweet rolled cookies are a tasty accompaniment to tea.

How to Make It

Step 1

Preheat oven to 375°.

Step 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.

Step 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.

Step 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.

Step 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.

Ratings & Reviews

tas303's Review

August 20, 2010
Loved these. And, the presentation is great.

danikiwi's Review

April 10, 2013
Amazing! These did not last long in my house, I'm going to have to double the recipe next time!

rstarrlemaitre's Review

May 19, 2012
Yummy little bites! Only mildly sweet, so more like a cinnamon-infused shortbread than a cookie. Loved the chewy texture. Would toast the almonds next time, and add more on top of each cookie. Perfect with a cup of tea.