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Chai-Spiced Almond Celebration Cookies

  • Prep 1 hr 25 min
  • Total 1 hr 25 min
  • Servings 36

Prize-Winning Recipe 2008! A dusting of sweet powdered sugar hides a delicately spiced, buttery sugar cookie. MORE + LESS -

Ingredients

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

Steps

Hide Images
  • 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.

Expert Tips

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.

Nutrition Information

Nutrition Facts

Serving Size: 1 Cookie
Calories
110
Calories from Fat
45
% Daily Value
Total Fat
5g
8%
Saturated Fat
2g
10%
Trans Fat
1/2g
Cholesterol
5mg
2%
Sodium
60mg
2%
Potassium
30mg
1%
Total Carbohydrate
14g
5%
Dietary Fiber
0g
0%
Sugars
9g
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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