Almond Cookie Cups

• 1/2 cup sugar
• 1/4 cup margarine, softened
• 1/4 teaspoon almond extract
• 3 egg whites
• 1/2 cup all-purpose flour
• 1/4 cup ground almonds
• Vegetable cooking spray

1. Place parchment paper over a large baking sheet. Draw 3 (5 1/2-inch) circles on parchment paper. Turn parchment paper over, and secure with masking tape.
2. Combine sugar and margarine in a large bowl; beat at medium speed of a mixer until light and fluffy. Add almond extract and egg whites; beat well. Add flour and almonds; beat at low speed until well-blended.
3. Spoon 1 heaping tablespoon batter into the center of each of the 3 drawn circles; spread batter to outside edge of each circle. Bake at 425u0b0 for 5 minutes or until edges of cookies are browned. Let cool 30 seconds on pan.
4. Loosen edges of cookies with a spatula, and gently remove cookies from paper. Place each cookie over an inverted 6-ounce custard cup (or jar) coated with cooking spray. Shape the cookies around custard cups to form shallow cookie cups; let cool completely. (Cookies are delicate and should be handled carefully when shaped.) Repeat the procedure with remaining batter, reusing paper.

sugar, margarine, almond extract, egg whites, allpurpose, ground almonds, vegetable cooking spray

Taken from www.myrecipes.com/recipe/almond-cookie-cups (may not work)