Walnut-Topped Spice Cookies
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 18 cookies
- 1/2 cup vegetable oil
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon almond extract
- 1/2 cup sugar
- 1 1/2 cups all purpose flour
- 1 tablespoon creamy peanut butter
- 1 egg, beaten to blend (for glaze)
- Carbohydrate 14 g(5%)
- Cholesterol 9 mg(3%)
- Fat 10 g(15%)
- Fiber 1 g(3%)
- Protein 2 g(4%)
- Saturated Fat 1 g(4%)
- Sodium 36 mg(2%)
- Calories 150
Preparation Preheat oven to 325°F. Line baking sheet with foil. Beat first 7 ingredients in large bowl to blend. Mix in flour. Shape dough into walnut-size balls; arrange 1 inch apart on prepared sheet. Top each with 1 walnut half. Press walnuts to adhere to dough and to flatten balls slightly. Brush generously with glaze. Bake cookies until cooked through and light brown, about 20 minutes. Cool on sheet. (Can be prepared 2 days ahead. Store airtight at room temperature.)
Preparation Preheat oven to 325°F. Line baking sheet with foil. Beat first 7 ingredients in large bowl to blend. Mix in flour. Shape dough into walnut-size balls; arrange 1 inch apart on prepared sheet. Top each with 1 walnut half. Press walnuts to adhere to dough and to flatten balls slightly. Brush generously with glaze. Bake cookies until cooked through and light brown, about 20 minutes. Cool on sheet. (Can be prepared 2 days ahead. Store airtight at room temperature.)
