1\/2 cup packed dark brown sugar
\n1\/4 cup light butter
\n1 T. cold water
\n1 cup plus 2 T. all-purpose flour
\n2 T. cornstarch
\n1\/2 tsp. ground cinnamon
\n1\/8 tsp. salt
\n1\/4 cup sliced almonds<\/p>\n
Preheat oven to 375 degrees. Beat sugar and butter at medium speed of a mixer until well-blended (about 5 minutes). Add water; beat well. Combine the flour, cornstarch, cinnamon, and salt. Add to sugar mixture; beat until well-blended. Gently press dough into a 4-inch disk; wrap in plastic wrap. Freeze 30 minutes. Remove plastic wrap. Roll to a 1\/16-inch thickness on a lightly floured surface; cut with a 2-inch star cutter. The thinner you roll, the crispier the cookie. Place the cookies on a baking sheet; top with almonds. Bake at 375 degrees for 8 minutes or until cookies are crisp and edges are browned. Cool 30 seconds on pan. Remove from pan; cool on wire racks.<\/p>\n
1 cookie calories: 25<\/p>\n","protected":false},"excerpt":{"rendered":"
1\/2 cup packed dark brown sugar 1\/4 cup light butter 1 T. cold water 1 cup plus 2 T. all-purpose flour 2 T. cornstarch 1\/2 tsp. ground cinnamon 1\/8 tsp. salt 1\/4 cup sliced almonds Preheat oven to 375 degrees. Beat sugar and butter at medium speed of a mixer until well-blended (about 5 minutes). Add water; beat well. Combine the flour, cornstarch, cinnamon, and salt. Add to sugar mixture; beat until well-blended. Gently press dough into a 4-inch disk;…<\/p>\n