- Calories 25
- Caloriesfromfat 29%
- Fat 0.8g
- Satfat 0.4g
- Monofat 0.2g
- Polyfat 0.1g
- Protein 0.4g
- Carbohydrate 4.1g
- Fiber 0.1g
- Cholesterol 5mg
- Iron 0.2mg
- Sodium 13mg
- Calcium 3mg
Snappy Almond Stars
For optimal snap and crunch, roll the dough out as thin as possible. The thinner the cookie, the crisper the crunch.
How to Make It
Step 1
Preheat oven to 375°.
Step 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.
Step 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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