Snappy almond stars (hl)

48 Servings

Ingredients

Quantity Ingredient
½ cup Packed dark brown sugar
¼ cup Light butter
1 tablespoon Cold water
1 cup All-purpose flour; plus 2 tablespoons
2 tablespoons Cornstarch
½ teaspoon Ground cinnamon
⅛ teaspoon Salt
¼ cup Sliced almonds

Directions

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 ⅘ 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@...> Recipe by: RECIPE FOR HEALTH SHOW #RHG017 Posted to MC-Recipe Digest V1 #800 by 4paws@... (Shermeyer-Gail) on Sep 24, 1997

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