This melt-in-your-mouth cookie surrounding chocolate-covered nuts will take a celebrated place on the cookie tray.
- Portion size 36 servings
- Credits : Canadian Living Magazine: January 2009
Ingredients
Method
In bowl, beat butter with sugar until light and fluffy; stir in cornstarch and salt. Stir in flour and almonds, about one-third at a time, to make smooth dough.Drop by rounded 1 tbsp (15 mL) onto parchment paper–lined baking sheets. Refrigerate until chilled, about 1 hour.
Bake in 275°F (140°C) oven until bottoms are golden, about 40 minutes. Let cool on pan on racks for 2 minutes. Transfer to racks; let cool completely. (Make-ahead: Store layered between waxed paper in airtight container for up to 1 week or freeze for up to 1 month.)
Nutritional facts Per cookie: about
- Sodium 37 mg
- Protein 1 g
- Calories 110.0
- Total fat 8 g
- Cholesterol 14 mg
- Saturated fat 4 g
- Total carbohydrate 10 g
%RDI
- Iron 4.0
- Folate 10.0
- Calcium 5.0
- Vitamin A 4.0
- Vitamin C 3.0
