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Cinnamon Flats

Cinnamon Flats

Cinnamon Flats


Makes 50 cookies


1-3/4 cups all-purpose flour
1/2 cup sugar
1-1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup (1 stick) cold margarine
3 egg whites, divided
1 teaspoon vanilla
1 teaspoon water
Sugar Glaze


  1. Preheat oven to 350°F. Combine flour, sugar, cinnamon, nutmeg and salt in medium bowl. Cut in margarine with pastry blender or two knives until mixture forms coarse crumbs. Beat in 2 egg whites and vanilla, forming crumbly mixture; mix with hands to form soft dough.
  2. Divide dough into 6 equal pieces and place, evenly spaced, on greased 15X10-inch jelly-roll pan. Spread dough evenly to edges of pan using hands; smooth top of dough with metal spatula or palms of hands. Mix remaining egg white and water in small cup; brush over top of dough. Lightly score dough into 2X1-1/2-inch squares.
  3. Bake 20 to 25 minutes or until lightly browned and firm when lightly touched with fingertip. While still warm, cut along score lines into squares; drizzle or spread Sugar Glaze over squares. Let stand 15 minutes or until glaze is firm before removing from pan.

Nutritional Information

Serving Size: 1 cookie
Sodium 35 mg
Protein 1 g
Fiber <1 g
Carbohydrate 9 g
Cholesterol <1 mg
Saturated Fat <1 g
Total Fat 1 g
Calories from Fat 18 %
Calories 48

Dietary Exchange

Starch 1/2

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