Cinnamon Cookies

Ingredients

• 2 tablespoons almonds sliced
• 0.5 teaspoon double-acting baking powder 
• 0.3 teaspoon baking soda 
• 0.3 cup butter softened
• 0.3 cup cornstarch 
• 2 large egg whites 
• 2 teaspoons milk fat-free
• 6.8 ounces flour all-purpose
• 6 tablespoons granulated sugar 
• 0.1 teaspoon ground cinnamon 
• 0.3 teaspoon ground cinnamon 
• 2 tablespoons brown sugar light
• 0.7 cup powdered sugar 
• 0.3 teaspoon salt 
• 2 teaspoons vanilla extract 

Equipment

• bowl
• baking sheet
• oven
• knife
• whisk
• wire rack
• blender
• plastic wrap
• cookie cutter
• measuring cup

Directions

1. Preheat oven to 37
2. Place first 4 ingredients in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes).
3. Add egg whites, 1 at a time, beating well after each addition.
4. Lightly spoon flour into dry measuring cups; level with a knife.
5. Combine the flour and next 5 ingredients (flour through 1/4 teaspoon cinnamon), stirring well with a whisk.
6. Add to butter mixture; beat well. Divide dough into 4 equal portions.
7. Roll each portion to a 1/8-inch thickness between 2 sheets of plastic wrap. Freeze dough 20 minutes or until plastic wrap can be easily removed.
8. Working with 1 portion of dough at a time (keep remaining dough in freezer), remove top sheet of plastic wrap.
9. Cut dough with a 2-inch round cookie cutter; place cookies on baking sheets. Discard bottom sheet of plastic wrap. Repeat procedure with remaining dough.
10. Bake at 375 for 8 minutes or until lightly browned.
11. Remove from baking sheet; cool on a wire rack.
12. Combine powdered sugar, milk, and 1/8 teaspoon cinnamon; drizzle mixture over cookies.
13. Sprinkle with almonds.