Cinnamon Almond Refrigerator Cookies Recipe
Ingredients
| All purpose flour | 2 1/4 Cup (16 tbs) | |
| Ground cinnamon | 2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Margarine | 1 Cup (16 tbs) | |
| Granulated Sugar | 1/3 Cup (16 tbs) | |
| 1/3 cup granulated fructose | ||
| Egg | 1 | |
| Toasted almonds | 1/2 Cup (16 tbs), chopped | |
Directions
Sift together flour, cinnamon, and salt; set aside.
Using an electric mixer on Medium, beat the margarine, sugar replacement, and fructose until well blended.
Add egg and beat well.
Gradually stir dry ingredients into creamed mixture, mixing well.
Stir in almonds.
Divide dough in half.
Shape dough into two 6 in. (15 cm) rolls.
Wrap each roll in plastic wrap.
Chill dough in refrigerator overnight.
Cut each roll into 24 slices.
Place slices on greased cookie sheets.
Bake at 350°F (175°C) for about 8 to 10 minutes, or until golden brown.
Remove from cookie sheets, and place on racks.
Using an electric mixer on Medium, beat the margarine, sugar replacement, and fructose until well blended.
Add egg and beat well.
Gradually stir dry ingredients into creamed mixture, mixing well.
Stir in almonds.
Divide dough in half.
Shape dough into two 6 in. (15 cm) rolls.
Wrap each roll in plastic wrap.
Chill dough in refrigerator overnight.
Cut each roll into 24 slices.
Place slices on greased cookie sheets.
Bake at 350°F (175°C) for about 8 to 10 minutes, or until golden brown.
Remove from cookie sheets, and place on racks.
Chef
