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Almond-Oatmeal Crispies

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Prep 60 min
Total 60 min
Ingredients 9
Servings 24

Ingredients

Cookies

1/2

cup butter or margarine, softened

package (7 or 8 oz) almond paste (not marzipan)

egg

pouch (1 lb 1.5 oz) Betty Crocker™ oatmeal cookie mix

tablespoon water

unblanched whole almonds

Icing

1/2

cup powdered sugar

1/4

teaspoon almond extract

tablespoon water

Directions

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1

Heat oven to 375°F. In large bowl, beat butter and almond paste with electric mixer on medium speed until well blended. Beat in egg until well blended. Stir in cookie mix and 1 tablespoon water until soft dough forms.
2

Using cookie scoop (2-tablespoon size), drop dough by level scoopfuls 2 inches apart onto ungreased cookie sheets. Press 1 almond in center of each mound of dough.
3

Bake 12 to 14 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes. In small bowl, mix icing ingredients until smooth. Drizzle icing over cookies.

Expert Tips

Almond paste comes in a tube or a can. You can use either one in this recipe.
This recipe was one of 15 finalists in the 2008 Bake Life Sweeter™ Cookie Mix Recipe Contest.

Nutrition Information

Nutrition Facts

Serving Size: 1 Cookie

Calories: 170
Calories from Fat: 70

% Daily Value

Total Fat: 8g; 12%
Saturated Fat 2 1/2g 14% Trans Fat 0g
Cholesterol: 20mg; 6%
Sodium: 110mg; 5%
Potassium: 70mg; 2%
Total Carbohydrate: 24g; 8%
Dietary Fiber 1g 4% Sugars 15g
Protein: 3g

% Daily Value*:

Vitamin A: 2%; 2%
Vitamin C: 0%; 0%
Calcium: 0%; 0%
Iron: 2%; 2%

Exchanges:

1/2 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 1/2 Fat;