Prep 20 mins
Cook 20 mins
From Weight Watcher's magazine. If you get 60 cookies out of a batch (I can't! LOL!), it is 1 point for every 2 cookies. I prefer to 'decorate' them in a very little drizzling of melted chocolate. Do not over bake! Prep time doesn't include refrigeration time.
- 1⁄3 cup granulated sugar
- 1⁄4 cup sliced almonds, lightly toasted
- 1⁄4 cup unsalted butter, softened
- 1⁄2 teaspoon vanilla extract
- 1 egg
- 1 cup flour
- 2 tablespoons confectioners' sugar
- 1⁄8 teaspoon salt
- colored crystal sugar, for decoration (optional)
- Pulse the granulated sugar and almonds in a food processor until finely ground. Cream the butter and sugar mixture until light and fluffy. Add the egg and beat to combine. Add the flour, confectioner's sugar and salt and mix just until a dough forms.
- Divide the dough in half; wrap each piece in plastic wrap and flatten into a disk. Refrigerate the disks at least 4 hours or overnight.
- Preheat oven to 350°F Line two large baking sheets with parchment paper. Working with one disk at a time, roll the dough out between two 2 sheets of lightly floured waxed paper to the thickness of 1/8-inch. Using a 2 1/4-inch cookie cutter of any shape, cut out the cookies, rerolling the scraps to make a total of 60 cookies. Place on cookie sheets, one inch apart; sprinkling with colored sugar if using.
- Bake 1 sheet at a time, until the cookies are light on top but golden on the bottom, 10-11 minutes. Cool completely on a rack.
very good they came out a little to hard but i think it was that i left them in to long! my kids loved them to! cant wait to make them again
The taste is remarkably good! I even tried adding food coloring to the dough and made baby pink hearts decorated with chocolate for Valentine's day, the cookies look wonderfully pink and smooth. They come out a little hard, but it might be because of it being a Weight Watcher's recipe. That being said, I really like them and felt they might be nice dipped in tea or coffee (my kids don't like them so hard though!)