Healthier Almond sugar cookies

By foodiva

Ingredients

• 1 1/2 cup all-purpose flour
• 3/4 tsp cornstarch
• 1/4 tsp baking powder
• 1/8 tsp salt
• 3 tbsp unsalted butter, melted and cooled
• 1 egg, at room temperature
• 1 tsp vanilla extract
• 3/4 tsp almond extract
• 2 tbsp honey
• 2 tsp lemon juice
• 1/2 cup granulated sugar
• 1/2 cup slivered almonds, chopped
• Confectioners' sugar, for dusting

Details

Servings 24
Cooking time 80mins
Adapted from mysequinedlife.com

Preparation

Step 1

These sugar cookies are loaded up with almond flavor and are seriously lightened up! By my rough calculations each cookie is approximately 80 calories. That officially makes multiple trips past the dessert table bearable. I know butter is in hot demand this time of year, but you’ll have no need to worry about careful butter budgeting with these babies. The whole batch uses just three tablespoons! Less butter + full taste = happy skinny jeans. Woooohoo!

), but these almond sugar cookies combine the best of both worlds. Right as they’ve cooled these cookies are slightly crisp, but become chewy and soft after a day or so. In either state they’re brimming with crunchy chopped almond slivers, which is a total win in my mind.

In a medium-sized bowl, whisk together flour, cornstarch, baking powder, and salt. In a separate bowl, cream together butter, egg, vanilla extract, almond extract, honey, and lemon juice. Add sugar to bowl with butter mixture and mix until well-combined.

Pour wet ingredients into bowl with the flour mixture and stir until everything is just combined. Stir in chopped almonds until a cohesive dough has formed and all ingredients are mixed. If the dough is still exceedingly sticky, add additional flour a teaspoon at a time and mix in. Press dough into a rectangular shape approximately 1" thick and wrap snugly with plastic wrap. Refrigerate for at least one hour.

Preheat oven to 350°F and line a baking sheet with parchment paper. On a nicely floured surface (and with a rolling pin coated in flour), roll out chilled dough to an approximately 1/8" thickness. Cut out cookie shapes and place cookies on the parchment-lined baking sheets. Brush off any additional flour from cookies before baking.

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[…] Now let’s chat about what all goes into this fab cookie butter. First of all…cookies. I used a mix of store-bought gingersnaps and vanilla wafers for a little spice and a little vanilla sweetness. This cookie butter definitely has more of a kick than any other cookie butter I’ve gotten from the stores thanks to the gingersnaps, buuut I’m kind of obsessed with it. Why yes I’d love gingersnap vanilla deliciousness spread all over a piece of toast. Or apple slices. Or healthier almond sugar cookies. […]

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