1 18-ounce tube refrigerated ready-to-bake sugar-cookie dough
1 cup turbinado (raw) sugar
18 whole unpeeled raw almonds

Heat oven according to the label directions. Cut the dough into 1/4-inch slices. Arrange on an ungreased baking sheet. Sprinkle with the sugar and press an almond into the middle of each cookie. Bake until golden or as the label directs. Cool on wire racks.

Yield: Makes 1 1/2 dozen

NUTRITION PER SERVING CALORIES 214(0% from fat); FAT 6g (sat 2g); PROTEIN 1mg; CHOLESTEROL 8mg; CALCIUM 35mg; SODIUM 124mg; FIBER 0g; CARBOHYDRATE 39g; IRON 1mg

Leslie Pendleton
Real Simple, DECEMBER 2003