A triple almond punch (almond extract, ground almonds and blanched almonds) and cinnamon sugar make these cookies extra-good. The dough freezes well when made ahead. I sometimes make a batch with toasted pecans, and place a pecan half in the center of each cookie.
—TRISHA KRUSE EAGLE, ID
PREP: 20 MIN. + CHILLING • BAKE: 20 MIN./BATCH • MAKES: 3 DOZEN
3 tablespoons plus 1 cup sugar, divided
1/8 teaspoon ground cinnamon
1/3 cup butter, softened
1 egg
1/4 cup fat-free milk
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/4 cup ground almonds
1/8 teaspoon salt
36 blanched almonds
1. In a small bowl, combine 3 tablespoons sugar and cinnamon; set aside.
2. In a large bowl, beat butter and remaining sugar until crumbly. Beat in the egg, milk and extracts. Combine the flour, ground almonds and salt; add to the creamed mixture and mix well. Cover and refrigerate for at least 1 hour.
3. Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Coat bottom of glass with cooking spray, then dip in cinnamon-sugar mixture. Flatten cookies with prepared glass, redipping in cinnamon-sugar mixture as needed. Top each cookie with an almond.
4. Bake at 325° for 16-18 minutes or until lightly browned. Remove cookies to wire racks.
PER SERVING 1 cookie equals 86 cal., 3 g fat (1 g sat. fat), 10 mg chol., 23 mg sodium, 14 g carb., trace fiber, 2 g pro. Diabetic Exchanges: 1 starch, 1 fat.