Almond Cream Cutouts

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Almond Cream Cutouts
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.
Diabetic Living Magazine
active:
45 mins
total:
1 hr 50 mins
Servings:
48
Almond Cream Cutouts

Ingredients

Directions

  • 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.

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  • 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.

Tips

Additional Decorating Ideas:

Tips

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.

Tips

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.

Tips

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.

Tips

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

Serving Size: 1 cookie
Per Serving:
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.
Exchanges:

1/2 fat, 1/2 other carbohydrate

© Copyright 2021 eatingwell.com. All rights reserved. Printed from https://www.eatingwell.com 10/24/2021
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