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I got these from December’s issue of Cooking Light as well.  I choose not to ice them, but let Corbin decorate them with Christmas sprinkles instead.

2 c all-purpose flour

1 c powdered sugar

1/2 tsp baking soda

1/2 tsp ground cardamom (I could not get this at Hy-vee, Target had it)

1/4 tsp salt

1/4c almond paste, crumbled

1 tbl butter, chilled and cut into small pieces

1/3 c fresh orange juice

3 tbl canola oil

1- combine flour, 1 c sugar, baking soda, cardamom, and salt into food processor; process until blended.  Add almond paste and butter; process until blended.  Combine juice and oil.  With processor on, slowly pour juice mixture through food chute; process until dough forms into a ball.

2- divide dough in half.  Working with 1 portion at a time, gently press dough into a 4 inch square on a heavy-duty plastic wrap.  Cover with additional plastic wrap.  Roll each half of dough, still covered, to a 1/4-inch thickness.  Chill for 1 hr.

3-pre-heat oven to 375

4- working with one portion of dough at a time, remoce top sheet of plastic wrap; turn dough over.  Remove remaining wrap.  The recipie calls for the cookies to be cut into stars.   We went a different route-

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Place 2″ apart on baking sheets lined with parchment.  Bake for 8 minutes or until lightly browned.  Cool on pan for 5 min and then move to wire rack.

Calories 124 Fat 2.9 g Protein 1.3g Carb 23.5 g

These are very good and out small cutters made them a perfect kid sized cookie.  Corbin is saving some for Santa!

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