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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe goes with Cranberry Granita in Almond Cookie Cups Ingredients:
1/2 cup sugar |
1/4 cup margarine, softened |
1/4 teaspoon almond extract |
3 egg whites |
1/2 cup all-purpose flour |
1/4 cup ground almonds |
vegetable cooking spray |
Directions:
1. Place parchment paper over a large baking sheet. Draw 3 (5 1/2-inch) circles on parchment paper. Turn parchment paper over, and secure with masking tape.
2. Combine sugar and margarine in a large bowl; beat at medium speed of a mixer until light and fluffy. Add almond extract and egg whites; beat well. Add flour and almonds; beat at low speed until well-blended.
3. Spoon 1 heaping tablespoon batter into the center of each of the 3 drawn circles; spread batter to outside edge of each circle. Bake at 425° for 5 minutes or until edges of cookies are browned. Let cool 30 seconds on pan.
4. Loosen edges of cookies with a spatula, and gently remove cookies from paper. Place each cookie over an inverted 6-ounce custard cup (or jar) coated with cooking spray. Shape the cookies around custard cups to form shallow cookie cups; let cool completely. (Cookies are delicate and should be handled carefully when shaped.) Repeat the procedure with remaining batter, reusing paper.
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