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    Almond Cookies


    Source of Recipe


    FROM BRISTOL-MYERS SQUIBB COMPANY
    Makes 36 cookies

    1/3 cup stick margarine, softened
    2 Tbsp. granulated sugar
    2 Tbsp. brown sugar
    1 tsp. almond extract
    1 egg white, beaten
    1 cup all-purpose flour
    1 tsp. baking powder
    ¼ cup ground almonds
    18 blanched whole almonds

    In bowl, crème together butter and sugars until light and fluffy. Beat in almond extract.

    In bowl, whisk egg white until frothy. Divide, and add half to the creamed mixture. Reserve remaining egg white for later use.

    Combine flour, baking powder and pinch of salt; stir into creamed mixture. Stir in ground almonds. Form into 36 small balls. Place 2 inches apart on nonstick sheet. With fingertips, slightly flatten each ball. Split almonds in half lengthwise. Press half almond into each cookie. Stir tsp. water into remaining egg white. Lightly brush onto tops of cookies.

    Bake in 350º oven for 15 minutes or until golden.

    Each 2-cookie serving contains: 86 calories, 4g total fat (trace saturated fat), 3mg cholesterol, 2g protein, 8g carbohydrate, 52mg sodium

 

 

 

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