Low Calorie Almond Cookies
Serving Size / Yield
- 1 Cup Butter, softened
- 1 Package Low Fat (3 Ounces) Cream Cheese, softened
- 1 Cup Splenda
- 1 Egg Yolk
- 1/2 Teaspoon Pure Vanilla Extract
- 1/4 Teaspoon Almond Extract
- 2-1/4 Cups All-purpose Flour
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Baking Soda
- 1/8 Teaspoon Ground Nutmeg
- 2 Cup Thin Almond Pieces
Cream together the butter, cream cheese and sugar in a large bowl, until light and fluffy.
Add in egg yolk and extracts and beat together.
Combine the flour, salt, baking soda and nutmeg in a separate bowl.
Slowly add to creamed mixture.
Add in almonds.
Cover with plastic wrap or a top and refrigerate for 3 hours or until easy to handle.
On a lightly floured surface, roll out dough to 1/4 inch thickness.
Make 1 inch cookie shapes out the dough.
Place each cookie 1 inch apart on ungreased baking sheet.
Bake at 375 degrees for 8-10 minutes or until edges begin to brown.
Remove cookies from oven and let cool for 2 minutes on a wire rack.