| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Roll-cky, Nut-cky |
48 |
Servings |
INGREDIENTS
| 1/2 |
c |
Packed dark brown sugar |
| 1/4 |
c |
Light butter |
| 1 |
tb |
Cold water |
| 1 |
c |
All-purpose flour; plus 2 tablespoons |
| 2 |
tb |
Cornstarch |
| 1/2 |
ts |
Ground cinnamon |
| 1/8 |
ts |
Salt |
| 1/4 |
c |
Sliced almonds |
INSTRUCTIONS
Preheat oven to 375 degrees. Beat sugar and butter at medium speed of a
mixer until well-blended(about 5 minutes). Add water and 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 degrees for 8 minutes or
until cookies are crisp and edges are browned. Cool 30 seconds on pan.
Remove from pan; cool over wire racks.
Yield: 4 dozens cookies
Nutritional information: 25 calories and .8 grams of fat per cookie
Courtesy of "Cooking Light" Magazine
Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved
Busted by Gail Shermeyer <4paws@netrax.net>
Recipe by: RECIPE FOR HEALTH SHOW #RHG017
Posted to MC-Recipe Digest V1 #800 by 4paws@netrax.net (Shermeyer-Gail) on
Sep 24, 1997
A Message from our Provider:
“Most people want to serve God, but only in an advisory position.”