Recipes and Cooking Galletitas de Almendra Be the first to rate & review! 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on December 1, 2014 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Bake Time: 8 mins Total Time: 38 mins Servings: 48 Yield: 48 cookies Jump to Nutrition Facts Ingredients ⅓ cup butter, softened 3 ounce cream cheese, softened 1 ¼ cup packed brown sugar 1 teaspoon ground cinnamon ½ teaspoon baking soda ⅛ teaspoon salt 1 egg ½ teaspoon almond extract 1 teaspoon finely shredded lime peel 2 teaspoon lime juice 2 cup all-purpose flour ¾ cup ground toasted almonds Cinnamon sugar* Directions Preheat oven to 350°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. 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. Bake for 8 minutes. Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack; cool. 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. Rate it Print Nutrition Facts (per serving) 73 Calories 3g Fat 11g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 48 Calories 73 % Daily Value * Total Fat 3g 4% Saturated Fat 1g 5% Cholesterol 9mg 3% Sodium 39mg 2% Total Carbohydrate 11g 4% Total Sugars 7g Protein 1g Vitamin C 0.1mg 1% Calcium 13mg 1% Iron 0.4mg 2% Potassium 29mg 1% Folate, total 11.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.