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

Recipe by Cooking Light July 1997

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

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Directions

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  • Preheat oven to 375°.

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  • 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.

  • 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.

Nutrition Facts

25 calories; calories from fat 29%; fat 0.8g; saturated fat 0.4g; mono fat 0.2g; poly fat 0.1g; protein 0.4g; carbohydrates 4.1g; fiber 0.1g; cholesterol 5mg; iron 0.2mg; sodium 13mg; calcium 3mg.
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