| 1 | pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix |
| 3/4 | cup finely chopped toasted almonds |
| 3/4 | teaspoon ground allspice |
| 3/4 | teaspoon ground cardamom |
| 1/2 | teaspoon ground cinnamon |
| 1/2 | cup butter or margarine, softened |
| 1 | teaspoon vanilla |
| 1/2 | teaspoon almond extract |
| 1 | cup powdered sugar |
| 1. | Heat oven to 350°F. In large bowl, stir together cookie mix, almonds, allspice, cardamom and cinnamon. Stir in butter, vanilla and almond extract until soft dough forms. |
| 2. | Shape level tablespoonfuls of dough into balls. On ungreased cookie sheets, place balls 2 inches apart. |
| 3. | Bake 12 to 14 minutes or until set. Cool 5 minutes; remove from cookie sheets to cooling rack. |
| 4. | Place powdered sugar in shallow bowl. Gently roll warm cookies in powdered sugar to coat all sides; place on cooling rack. Cool completely, about 15 minutes. Roll in sugar again. |
| No change. |
|
| To ensure even baking, bake one sheet of cookies at a time, placing the cookie sheet on the middle rack of the oven. |
|
| To toast nuts, heat oven to 350°F. Spread nuts in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown.
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Nutrition Information:
110 ( 45); 5g ( 2g, 1/2g); 5mg; 60mg; 14g ( 0g, 9g); 1g 0%; 0%; 0%; 0% 1 ; 0 ; 1 1