Galletitas de Almendra

To make a cinnamon-sugar blend, add a pinch of ground cinnamon for each tablespoon granulated sugar, or 1/2 teaspoon cinnamon per cup of sugar.

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  • Makes: 48 servings
  • Makes: about 48 cookies
  • Prep: 30 mins
  • Bake: 8 mins 350°F per batch

Galletitas de Almendra

Directions

  1. Preheat oven to 350 degrees F. In a large mixing bowl combine butter and cream cheese. Beat with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, cinnamon, baking soda, and salt. Beat until combined, scraping bowl occasionally. Add egg, almond extract, lime peel, and lime juice, beating until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and the ground almonds. If necessary, cover and chill for 30 to 60 minutes or until dough is easy to handle.
  2. Shape dough into 1-inch balls. Roll balls in cinnamon sugar. Place balls 2 inches apart on an ungreased cookie sheet. Dip the bottom of a glass in additional cinnamon sugar and use to flatten slightly.
  3. Bake for 8 minutes. Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack; cool.

From the Test Kitchen

To Store:

Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for 1 week or freeze for up to 3 months.

*Tip:

Purchase a cinnamon sugar blend or stir 1/8 to 1/4 teaspoon ground cinnamon into 1 cup granulated sugar.

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Nutrition Facts (Galletitas de Almendra)

  • Per serving:
  • 73 kcal ,
  • 3 g fat
  • (1 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 9 mg chol. ,
  • 39 mg sodium ,
  • 11 g carb. ,
  • 0 g fiber ,
  • 7 g sugar ,
  • 1 g pro.
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