| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Vegetarian |
Vegtime5 |
42 |
servings |
INGREDIENTS
| 1 |
|
Batch Four from One Cookie Dough; (2 cups) |
|
|
(See separate recipe) |
| 1/2 |
c |
Granulated sugar |
| 1 |
ts |
Granulated sugar |
| 1 |
lg |
Egg; beaten |
| 1 |
tb |
Water |
| 42 |
|
Blanched slivered almonds |
INSTRUCTIONS
MAKES 42 COOKIES OVO-LACTO
The sandy cinnamon-sugar topping, crisp-tender cookie and center crunchy
almond make this sweet a delight to eat.
Preheat oven to 350 degrees.
Scoop dough by rounded teaspoonfuls and roll into 1-inch balls. Place 2
inches apart on one or more ungreased cookie sheets.
Place sheet of wax paper over cookies. Using bottom of 2-inch-diameter
glass, flatten dough into 2-inch circles, then remove wax paper. Be sure to
exert pressure equally so cookies are level.
In small bowl, mix sugar and cinnamon. In another small bowl, beat egg with
water. Brush cookie tops with egg wash, then sprinkle with cinnamon-sugar.
Press slivered almond in center of each cookie.
Bake until bottoms are golden but tops are not browned, about 10 minutes.
Let cookies rest on sheets 5 minutes, then remove to wire racks to cool
completely. (Store cookies in airtight container at cool room temperature
up to 1 week.)
PER COOKIE: 72 CAL.; 1G PROT.; 3G TOTAL FAT (2G SAT. FAT); 10 G CARB.; 16MG
CHOL.; 55MG SOD.; 0 FIBER.
Converted by MC_Buster.
By Kathleen <schuller@ix.netcom.com> on Mar 10, 1999.
Recipe by: Vegetarian Times Magazine, December 1997, page 40
Converted by MM_Buster v2.0l.
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