Almond Snow Cookie Recipe
Almond Snow Cookie Recipe
A naturally healthy “superfood”, almonds have been shown to lower cholesterol. This Almond Snow Cookie recipe uses reduced-calorie margarine and whole wheat flour to make a delicious diabetic cookie.
Ingredients
-
- 3/4 cup (1 1/2 sticks) trans fat free margarine, softened
- 3/4 cup (1 1/2 sticks) reduced calorie trans fat free margarine, softened
- 2/3 cup granulated sugar
- 2 Tbsp brown sugar
- 3 tsp Splenda®
- 2 eggs
- 3 tsp almond extract
- 1 cup blanched almonds, finely ground
- 2 cups all purpose flour
- 1 cup whole wheat flour
- 1/4 cup confectioner's sugar
Directions
-
- In a bowl, cream the margarines with a hand mixer. Mix in the sugars, Splenda, eggs and almond extract. With a spoon, stir in the almonds and flours.
- Refrigerate overnight. When ready to bake, bring to room temperature.
- Preheat oven to 375°. In a shallow bowl, place confectioner's sugar. Roll dough into 1-inch balls and roll balls in sugar to coat evenly. Arrange balls on a baking sheet, 2 inches apart. Bake for 12 to 15 minutes, or until firm to the touch. Cool on a wire rack.
- Presentation tip: Press a sliver of almond into top of dough ball before baking to create a professional look.
Nutrition Facts
Serving Size
Amount Per Serving
- Calories
- 238
- % Daily Value*
-
- Total Fat
- 13g
- 20%
-
- Saturated Fat
- 3g
- 15%
-
- Cholesterol
- 24mg
- 8%
-
- Sodium
- 125mg
- 5%
-
- Total Carbohydrate
- 28g
- 9%
-
- Dietary Fiber
- 2g
- 8%
-
- Sugars
-
- Protein
- 4g
- 8%