Soft Almond Cookies
Yield
24 servingsPrep
15 minCook
12 minReady
27 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
margarine
light |
|
| ½ | cup |
sugar
|
|
| 2 | each |
egg whites
|
*
|
| ½ | teaspoon |
almond extract
|
*
|
| 4 |
food coloring
yellow |
*
|
|
| 1 | cup |
all-purpose flour
|
|
| ½ | teaspoon |
baking soda
|
|
| 12 | Toasted |
almonds
cut in half |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
margarine
light |
|
| 118 | ml |
sugar
|
|
| 2 | each |
egg whites
|
*
|
| 2.5 | ml |
almond extract
|
*
|
| 4 |
food coloring
yellow |
*
|
|
| 237 | ml |
all-purpose flour
|
|
| 2.5 | ml |
baking soda
|
|
| 12 | Toasted |
almonds
cut in half |
*
|
Directions
Preheat oven to 375℉ (190℃).
Spray cookie sheet with oil spray.
In bowl, cream margarine and sugar until light and fluffy.
Add egg whites with almond extract, and food coloring; mix well and set aside.
Sift the flour, baking soda, and salt; add to the creamed mixture.
Knead only long enough to blend, but not toughen, to dough.
Spoon onto prepared cookie sheet, about ¾ inch balls.
Top with almonds.
Bake for 12 minutes.
