Recipe by Cathy Tedder
These cookies are made with half the butter of most sugar cookies and instead of granulated sugar use coconut palm sugar to prevent a spike in blood sugar levels. The frosting is spread thin and I used the juice from defrosted dark sweet cherries that gave the glaze a little pink color and topped with a few sprinkles and a dusting of confectioners sugar. So, treat yourself to one of these low fat Valentine cookies without feeling too guilty!
Top Review by Sydney Mike
Made these cookies a bit small to include in a tasting & cookie sale in our mobile home park, but otherwise followed the recipe! These cookies are very tasty & enjoyable, & I'm keeping the recipe on hand to make again! Thanks for posting it! [Made & reviewed for one of my adoptees in this Spring's round of Pick A Chef]
- 5 tablespoons butter, softened
- 3⁄4 cup coconut palm sugar
- 1 large egg
- 1 teaspoon almond extract
- 1 2⁄3 cups whole wheat pastry flour
- 1 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1⁄2 cup confectioners' sugar, sifted for work surface
- 1 cup confectioners' sugar
- 1⁄2 teaspoon almond extract
- 1 tablespoon milk
- 1 teaspoon juice, from defrosted dark sweet cherry
- pink sugar, for decorating if desired
Directions See How It's Made
- For cookie: Using a mixer, beat butter and sugar until creamy. Add egg and almond extract, mixing well.
- In a medium bowl, whisk together flour, baking powder, and salt.
- Gradually add flour mixture into butter and sugar until dough forms. The dough may seem a little crumbly at first; but it will come together.
- Wrap dough in plastic and shape into a disk. Chill for two hours in the refrigerator.
- Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper.
- Sprinkle work surface and rolling pin with confectioners sugar. Turn out one half of dough onto it.
- Roll out dough to a 1/4-inch thickness.
- Use heart-shaped cookie cutters dipped in confectioners sugar to make cutouts.
- Gather scraps and re-roll until all the dough is used. While the first batch are baking is a good time to repeat the rolling and cutting process with the second half of the dough.
- Place cookies 1-inch apart on cookie sheet. Bake 8-9 minutes or until the edges are lightly browned. Transfer to wire rack after 1 minute to cool.
- For glaze: In a small bowl, mix together confectioners sugar, almond extract, and milk. Put 2 tablespoons of this white glaze in a small resealable bag and set aside.
- Add cherry juice to the remaining glaze mixture and if you want to make a darker pink add another teaspoon of juice.
- When cookies are fully cooled, frost and decorate as desired.
- Makes about 30 cookies, depending on the size of cookie cutters used. Enjoy!