Snappy Almond Stars

Ingredients

• 0.3 cup almonds sliced
• 2 tablespoons cornstarch 
• 0.5 cup brown sugar dark packed
• 1 cup flour all-purpose
• 0.5 teaspoon ground cinnamon 
• 0.3 cup butter light
• 0.1 teaspoon salt 
• 1 tablespoon water cold

Equipment

• frying pan
• baking sheet
• oven
• blender
• plastic wrap

Directions

1. Preheat oven to 37
2. Beat sugar and butter at medium speed of a mixer until well-blended (about 5 minutes).
3. Add water; beat well.
4. Combine the flour, cornstarch, cinnamon, and salt.
5. Add to sugar mixture; beat until well-blended. Gently press dough into a 4-inch disk; wrap in plastic wrap. Freeze 30 minutes.
6. Remove plastic wrap.
7. Roll to a 1/16-inch thickness on a lightly floured surface; cut with a 2-inch star cutter.
8. Place the cookies on a baking sheet; top with almonds.
9. Bake at 375 for 8 minutes or until cookies are crisp and edges are browned. Cool 30 seconds on pan.
10. Remove from pan; cool on wire racks.