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Banana Oatmeal Caramel Cookies
Learn to make oatmeal cookies by following our easy-to-use recipes and quick instructions.
Butterscotch Almond Crescents
Yield: Makes 3 to 3-1/2 dozen cookies
Ingredients:
1
cup (2 sticks) unsalted butter, softened
1/2
cup plus 1 tablespoon powdered sugar
1/4
teaspoon salt
1
teaspoon almond extract
1-3/4
cups all-purpose flour
3/4
cup ground almonds
Butterscotch Glaze (recipe)
1/2
cup sliced almonds
Preparation:
1.
Preheat oven to 300°F. Line cookie sheets with parchment paper.
2.
Beat butter, sugar and salt in large bowl with electric mixer at medium speed until light and fluffy. Add almond extract; beat until well blended. Gradually add flour, beating until well blended. Stir in ground almonds until well blended.
3.
Shape dough by tablespoons into 3-inch crescents; place on prepared cookie sheets. Bake 20 to 25 minutes or until lightly browned. Cool 5 minutes on cookie sheets; transfer to wire racks to cool completely.
4.
Prepare Butterscotch Glaze. Drizzle glaze over crescents; sprinkle with almonds. Let stand 30 minutes or until glaze is set.
Nutritional Information:
| Serving Size: 1 cookie | |
| Sodium | 35 mg |
| Protein | 2 g |
| Fiber | <1 g |
| Carbohydrate | 11 g |
| Cholesterol | 16 mg |
| Saturated Fat | 4 g |
| Total Fat | 8 g |
| Calories from Fat | 61 % |
| Calories | 121 |
Dietary Exchange:
| Fat | 2 |
| Starch | 0.5 |
This recipe appears in:
Nut
