Almond Snowcap Cookies
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
margarine
softened |
|
| ¾ | cup |
powdered sugar
|
|
| 1 ½ | cups |
all-purpose flour
|
|
| ¾ | cup |
raspberry jam
|
*
|
| 3 | each |
egg whites
|
*
|
| ¾ | cup |
sugar
|
|
| 1 | cup |
almonds
sliced |
|
| ½ | cup |
coconut
shredded |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
margarine
softened |
|
| 177 | ml |
powdered sugar
|
|
| 355 | ml |
all-purpose flour
|
|
| 177 | ml |
raspberry jam
|
*
|
| 3 | each |
egg whites
|
*
|
| 177 | ml |
sugar
|
|
| 237 | ml |
almonds
sliced |
|
| 118 | ml |
coconut
shredded |
*
|
Directions
In bowl, cream margarine and powdered sugar until light.
Blend in flour.
Press evenly over bottom of a 9 x 13 inch pan.
Bake at 350℉ (180℃) for 12 -16 minutes, until set.
Spread jam over hot baked crust.
In bowl, beat egg whites until foamy.
Continue to beat, adding granulated sugar, 1 Tablespoon at a time until egg whites form soft peaks and are glossy.
Fold in ½ cup nuts.
Spread over jam layer. Sprinkle with remaining nuts and coconut.
Bake at 350℉ (180℃). Cool and cut into bars.
Makes 24 bars -----
