Almond Streusel Cookies


1/2 cup + 2 tablespoons reduced-fat margarine (with 8 grams fat per tablespoon)

1/4 cup almond paste, broken up into pieces (do this by rubbing between your fingers)

2 tablespoons fat-free half-and-half

1/2 cup + 2 tablespoons granulated sugar

1 1/4 teaspoon almond extract

1 cup whole-wheat flour

1 cup unbleached white flour

1/2 teaspoon baking powder

1/4 teaspoon salt

Additional sugar



2/3 cup powdered sugar

1 teaspoon almond extract

2 teaspoons water

2/3 cup sliced almonds, toasted (2.25 ounces)


  1. Preheat oven to 350 degrees. Line a jellyroll pan or cookie sheets with parchment paper.
  2. In large mixing bowl, cream margarine and almond paste until blended. Beat in half-and-half, sugar, and almond extract.
  3. In medium bowl, combine whole-wheat flour, white flour, baking powder and salt with whisk. Gradually add flour mixture to margarine mixture, beating on low speed just until blended.
  4. Use a leveled cookie scoop of dough (1/8 cup) for each cookie; place scoops 2 inches apart on prepared baking sheet. Pour about 1/4 cup granulated sugar or colored sugar crystals (red and green look festive) into a small, shallow bowl. Coat bottom of a glass with canola cooking spray, dip in the sugar, and then gently flatten cookie balls. Re-dip glass in sugar as needed.
  5. Bake at 350 degrees for about 8-10 minutes or until edges are just starting to brown. Remove to wire rack to cool.
  6. For glaze: In small bowl, whisk together powdered sugar, almond extract, and about 2 teaspoons water (or amount needed for desired consistency). With a teaspoon, drizzle glaze evenly over the cookies and generously top with sliced almonds.

Yield: Makes about 22 cookies


Nutrition Information: Per serving: 140 calories, 2.2 g protein, 19.5 g carbohydrate, 5.5 g fat, 1.1 g saturated fat, 0.1 mg cholesterol, 1.5 g fiber, 74 mg sodium. Calories from fat: 35%.

Source: WebMD

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