Evergreen Cutouts
Healthy Christmas Recipe
By Fitness and Freebies
These pretty Christmas tree cutouts have a wonderful almond flavor thanks to the inlcusion of almond paste and almond extract.
Recipe Ingredients
1/3 cup sugar blend for baking
1/4 cup butter, softened
1/4 cup almond paste
1/4 cup canola oil
1 egg
1 egg white
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
3 cups cake flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1 egg, separated
/4 teaspoon water
6 to 8 drops green food color
2 tablespoons sugar blend for baking
Recipe Directions
In a large mixing bowl, beat sugar blend, butter and almond paste until well blended. Beat in the oil, egg, egg white and extracts. Combine the flour, baking powder and salt; gradually add to butter mixture and mix well. Divide into two portions; cover and chill for 1-1/2 hour to 2 hours, or until dough is easy to handle.
On a lightly floured surface, roll each portion of dough to 1/8-inch thickness. Using a floured 2-1/2 inch round cookie cutter and a 1-1/2 inch tree-shaped cookie cutter, cut an equal number of circles and trees from the dough.
Place circles 2-inches apart on ungreased baking sheets. Brush one side of trees with egg white; place egg white side down on circles. In a small bowl, combine the egg yolk, water and food coloring. Brush over trees. Sprinkle with sugar blend.
Bake at 400 degrees for six to eight minutes, or until edges are lightly browned. Remove to wire racks to cool. Store in an airtight container.
Note: This recipe was tested using Splenda Sugar Blend for baking.
Nutrition information per serving:
Serving size: 1 cookie
70 Calories;
3g Fat (1g saturated);
12mg Cholesterol;
42mg Sodium;
9g Carbohydrates;
Trace Fiber;
1g Protein
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Christmas Fact
The first use of Christmas trees as they're known today dates back to the 1500's. Some claim the tree originated in Germany in the mid 1500's, others claim it was Latvia in the early 1500's, and a few even believe in a legend that St. Boniface created the Christmas tree in the 7th century.
