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.

Source: Diabetic Living Magazine


Recipe Summary test

45 mins
1 hr 50 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • Preheat oven to 400 degrees F. Line cookie sheets with parchment paper. On a lightly floured surface, roll dough, half at a time, to an 1/8-inch thickness. Using a 2 1/2-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.

  • 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 1/2 cup powdered sugar, 1/2 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 Facts

1 cookie
66 calories; protein 1.4g; carbohydrates 7.3g; dietary fiber 0.4g; sugars 1.8g; fat 3.6g; saturated fat 1.5g; cholesterol 6mg; vitamin a iu 84.7IU; folate 22.6mcg; calcium 18.5mg; iron 0.4mg; magnesium 7.9mg; potassium 25.9mg; sodium 40.2mg.

1/2 fat, 1/2 other carbohydrate