Just Some Salt and Pepper: Almond-Cinnamon Cookies with Browned Butter Drizzle

These cookies are absolutely delicious. I saw the ingredients and I was intrigued. I like almonds and I definitely like cinnamon - these seemed like the perfect match. I adapted them from Better Homes and Gardens. I changed things up slightly by using white whole wheat flour instead of all purpose flour and swapping out some of the butter for plain nonfat yogurt. The results turned out really well. Once again, I used Smart Balance butter to make these cookies. They are perfect for a New Years party!

I also like my cookies to be pretty soft. If you want a crispier cookie, bake for about 5 minutes longer.

Almond-Cinnamon Cookies with Browned Butter Drizzle

Adapted form Better Homes and Gardens

Makes about 43 cookies, serving size 1 cookie

Ingredients:

1 stick butter

1/4 cup nonfat plain yogurt

1 1/2 cups sugar

2 cups white whole wheat flour

1/2 cup blanched, slivered almonds

1/2 teaspoon baking soda

1/2 teaspoon cream of tartar

1/2 teaspoon ground cinnamon

1 teaspoon vanilla extract

1 egg

Browned-Butter Drizzle

2 tablespoons butter

1 1/2 cup powdered sugar

1 teaspoon vanilla extract

2 tablespoons fat free milk

Instructions:

1. Preheat the oven to 375 degrees F

2. In a food processor, grind the almonds until most of the large pieces are gone.

3. In a large bowl, cream the butter with an electric mixer; add sugar, cream of tartar, baking soda and cinnamon; beat until combined, scraping the sides of the bowl if necessary; beat in the vanilla and egg; beat in ground almonds; beat in as much of the flour as possible with an electric mixer, any remaining, mix in with a wooden spoon (or use a stand mixer and you wont have much trouble with the flour).

4. Shape the cookies into 1-inch balls either using you hands (sprayed with baking spray) or a cookie scoop; place on an un-greased cookie sheet about 2 inches apart and bake for 8-13 minutes, depending on how crispy you want your cookie.

5. For the drizzle, heat the butter in a medium saucepan until it turns a light brown color (it took about 5 minutes); add in vanilla; slowly add in the powdered sugar and add the milk until the mixture is able to be poured; drizzle over the cookies.

Nutritional Information

Calories: 91

Fat: 2

Carbohydrates: 14

Fiber: 1

Protein: 1

Sodium: 37

Points+: 3