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Almond-Oatmeal Crispies

Name: Almond-Oatmeal Crispies
Prep time: 1 h
Total time: 1 h
Yield: 24
Ingredients: 1/2 cup butter or margarine, softened; 1 package (7 or 8 oz) almond paste (not marzipan); 1 egg; 1 pouch (1 lb 1.5 oz) Betty Crocker™ oatmeal cookie mix; 1 tablespoon water; 24 unblanched whole almonds; 1/2 cup powdered sugar; 1/4 teaspoon almond extract; 1 tablespoon water

Prep 60 min
Total 60 min
Ingredients 9
Servings 24

Ingredients

Cookies

1/2 cup butter or margarine, softened
1 package (7 or 8 oz) almond paste (not marzipan)
1 egg
1 pouch (1 lb 1.5 oz) Betty Crocker™ oatmeal cookie mix
1 tablespoon water
24 unblanched whole almonds

Icing

1/2 cup powdered sugar
1/4 teaspoon almond extract
1 tablespoon water

Directions

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.

Almond paste comes in a tube or a can. You can use either one in this recipe.

Nutrition Facts

Serving Size: 1 Cookie

Calories: 170

Calories from Fat: 70

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;