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A spatula-like stencil with a leaf-shaped cut-out is used to make these autumnal almond cookies. Ingredients:
1/3 CUP ALMOND PASTE (3 1/2 OUNCES), CRUMBLED
1/4 CUP SUGAR
3 TABLESPOONS BUTTER OR MARGARINE, SOFTENED
1/4 TEASPOON ALMOND EXTRACT
1 LARGE EGG, SLIGHTLY BEATEN
1/3 CUP PLUS 2 TABLESPOONS ALL-PURPOSE FLOUR
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Just click here to get a printer-friendly version of this recipe. • Share it: click to send this recipe to a friend! | | Directions:
In small bowl, with mixer at medium speed, beat almond paste until softened. Add sugar and beat until smooth (a few small lumps will remain). Add butter and beat until well blended. Reduce speed to low and beat in egg and almond extract until incorporated. Stir in flour until just combined, scraping bowl occasionally with rubber spatula.
Preheat oven to 350° F. Generously butter 2 large cookie sheets. Spread a teaspoonful of batter through leaf spatula and smooth 1/8 inch thick with small wet metal spatula. Repeat with remaining batter, leaving 2 inches in between leaves. Bake 7 to 9 minutes, rotating sheets between upper and lower racks halfway through baking, until edges are golden. With wide spatula, transfer cookies to wire rack to cool completely.
Repeat with remaining cookie batter.
Prep 65 minutes plus cooling; Bake 7 to 9 minutes per batch Makes about 3 dozen cookies EACH COOKIE: ABOUT 35 CALORIES, 1 G PROTEIN,
4 G CARBOHYDRATE, 2 G TOTAL FAT (1 G SATURATED),
0 G FIBER, 9 MG CHOLESTEROL, 15 MG SODIUM. Recipe submitted by:
Good Housekeeping Baking This recipe is from Good Housekeeping Baking: More Than 600 Recipes for Homemade Treats. Copyright © 1999 Hearst Communications. Used with permission. Click here to find out more about this great book!  For more information: Find a recipe | Come add a recipe | Share this recipe
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