Evergreen Cutouts

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
1/4 teaspoon water
6 to 8 drops green food color
2 tablespoons sugar blend for baking

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 Slenda Sugar Blend for baking.

Nutrition information (1 cookie):
70 calories
3g fat (1g saturated)
12mg cholesterol
42mg sodium
9g carbohydrate
Trace fiber
1g protein