| 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.”