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String o' Lights Almond Wafers

Here’s a decorative cookie recipe made in a new way with slivered almonds, chocolate frosting and flour - a wonderful dessert!

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  • prep time 60 min
  • total time 2 hr 0 min
  • ingredients 7
  • servings 24
 

Ingredients

1 1/2
cups all-purpose flour
1/2
cup finely chopped slivered almonds
1/4
cup sugar
3/4
cup butter, softened
1/4
teaspoon almond extract
1/3
cup chocolate creamy ready-to-spread frosting (from 1-lb can)
Assorted decorating gel or icing

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In small bowl, beat flour, almonds, sugar, butter and almond extract with electric mixer on low speed until dough clings together, scraping bowl occasionally. Divide dough in half; shape each half into rectangle. Wrap dough with plastic wrap; refrigerate 1 hour for easier handling.
  • 2 Heat oven to 375°F. Work with 1 rectangle of dough at a time; keep remaining dough refrigerated. On floured work surface, roll dough with rolling pin to 1/4-inch thickness. With fluted pastry cutter or pizza cutter, cut into 4x1-inch rectangles; place 1 inch apart on ungreased cookie sheets.
  • 3 Bake 9 to 13 minutes or until bottoms are light golden brown. Cool 1 minute; remove from cookie sheets. Cool completely, about 5 minutes.
  • 4 In small resealable food-storage plastic bag, place frosting; seal bag. Cut small hole in one bottom corner of bag. Squeeze bag to pipe frosting across cookies in wavy line to resemble wire. With decorating gel, place about 5 (1/4-inch) dots along wire for light bulbs.
  • 1 In small bowl, beat flour, almonds, sugar, butter and almond extract with electric mixer on low speed until dough clings together, scraping bowl occasionally. Divide dough in half; shape each half into rectangle. Wrap dough with plastic wrap; refrigerate 1 hour for easier handling.
  • 2 Heat oven to 375°F. Work with 1 rectangle of dough at a time; keep remaining dough refrigerated. On floured work surface, roll dough with rolling pin to 1/4-inch thickness. With fluted pastry cutter or pizza cutter, cut into 4x1-inch rectangles; place 1 inch apart on ungreased cookie sheets.
  • 3 Bake 9 to 13 minutes or until bottoms are light golden brown. Cool 1 minute; remove from cookie sheets. Cool completely, about 5 minutes.
  • 4 In small resealable food-storage plastic bag, place frosting; seal bag. Cut small hole in one bottom corner of bag. Squeeze bag to pipe frosting across cookies in wavy line to resemble wire. With decorating gel, place about 5 (1/4-inch) dots along wire for light bulbs.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
110
(
Calories from Fat
70),
% Daily Value
Total Fat
8g
8%
(Saturated Fat
3 1/2g,
3 1/2%
Trans Fat
0g
0%
),
Cholesterol
15mg
15%;
Sodium
40mg
40%;
Total Carbohydrate
9g
9%
(Dietary Fiber
0g
0%
  Sugars
4g
4%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
0%;
Calcium
0%;
Iron
2%;
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.