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Add a photoServings: 12
Ingredients
- 1 x batch Four from One Cookie Dough, (2 c.)
- (See separate recipe)
- 1/2 c. granulated sugar
- 1 tsp granulated sugar
- 1 lrg egg, beaten
- 1 Tbsp. water
- 42 x blanched slivered almonds
Directions
- MAKES 42 COOKIES OVO-LACTO
- The sandy cinnamon-sugar topping, crisp-tender cookie and center crunchy almond make this sweet a delight to eat.
- Preheat oven to 350 degrees.
- Scoop dough by rounded teaspoonfuls and roll into 1-inch balls. Place 2 inches apart on one or possibly more ungreased cookie sheets.
- Place sheet of wax paper over cookies. Using bottom of 2-inch-diameter glass, flatten dough into 2-inch circles, then remove wax paper. Be sure to exert pressure equally so cookies are level.
- In small bowl, mix sugar and cinnamon. In another small bowl, beat egg with water. Brush cookie tops with egg wash, then sprinkle with cinnamon-sugar.
- Press slivered almond in center of each cookie.
- Bake till bottoms are golden brown but tops are not browned, about 10 min. Let cookies rest on sheets 5 min, then remove to wire racks to cold completely. (Store cookies in airtight container at cold room temperature up to 1 week.)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 14g | |
| Recipe makes 12 servings | |
| Calories 39 | |
| Calories from Fat 4 | 10% |
| Total Fat 0.41g | 1% |
| Saturated Fat 0.13g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 17mg | 6% |
| Sodium 6mg | 0% |
| Potassium 6mg | 0% |
| Total Carbs 8.71g | 2% |
| Dietary Fiber 0.0g | 0% |
| Sugars 8.71g | 6% |
| Protein 0.52g | 1% |
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