Almond Cream Cutouts

Almond Cream Cutouts

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From: Diabetic Living Magazine

These cream cheese-based sugar cookies are flavored with almond paste. They're beautiful right out of the oven but try one of our decorating ideas for added pizzazz.

Ingredients 48 servings

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Original recipe yields 48 servings
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  • ½ cup butter, softened
  • ¼ cup reduced-fat cream cheese (Neufchâtel), softened
  • 1 (8 ounce) can almond paste
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ cup refrigerated or frozen egg product, thawed, or 1 egg
  • 2½ cups flour

Preparation

  • Prep

  • Ready In

  1. In a large mixing bowl, beat butter and cream cheese with an electric mixer on medium speed until smooth. Add almond paste, baking powder and salt; beat until well combined. Beat in egg. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. Cover and chill for 1 to 2 hours or until easy to handle.
  2. Preheat oven to 400°F. Line cookie sheets with parchment paper. On a lightly floured surface, roll dough, half at a time, to an ⅛-inch thickness. Using a 2½-inch cookie cutter, cut into desired shapes. Place cutouts 1 inch apart on prepared cookie sheets. Reroll scraps as necessary. If desired, decorate unbaked cookies with sugar sprinkles or egg white "paint" before baking.
  3. Bake for 6 to 8 minutes or until edges are firm and just starting to brown. Transfer cookies to a wire rack and let cool. Serve plain or, if desired, decorate plain cooled baked cookies with piped chocolate.
  • Additional Decorating Ideas:
  • Glazed Cookies: To decorate cookies with glaze, combine ½ cup powdered sugar, ½ teaspoon cornstarch, 1 drop of lemon or almond extract and enough milk to make a thin glaze. Brush over cooled cookies and sprinkle with finely shredded lemon peel.
  • Cookies with Colored Sugar Sprinkles: To decorate cookies with colored sugars, in a small bowl beat 2 egg whites and 1 tablespoon water together with a fork. Lightly brush on unbaked cookies. Sprinkle lightly with desired colors of sugar or edible glitter and bake as directed. You will need about 2 tablespoons total sugar or glitter for one batch of cookies.
  • Painted Cookies: In a small bowl, beat 1 egg white with desired-color food coloring until well combined. Use a new paintbrush or a clean paintbrush that is only used for food to lightly brush colored egg white over unbaked cookies. Bake as directed. Color will be more intense after baking.
  • Chocolate Piped Cookies: Melt 2 to 3 ounces semisweet or milk chocolate; cool slightly. Place in a small heavy resealable plastic bag. Snip a small tip off one corner of the bag. Pipe chocolate as desired onto cooled baked cookies. Let cookies stand until chocolate is set. Or melt 2 to 3 ounces white baking chocolate and, if desired, tint with paste food coloring. Cool slightly and pipe onto cookies.

Nutrition information

  • Serving size: 1 cookie
  • Per serving: 66 calories; 4 g fat(2 g sat); 0 g fiber; 7 g carbohydrates; 1 g protein; 23 mcg folate; 6 mg cholesterol; 2 g sugars; 85 IU vitamin A; 0 mg vitamin C; 19 mg calcium; 0 mg iron; 40 mg sodium; 26 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: ½ fat, ½ other carbohydrate

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