6 tablespoons Wholesome Sweeteners Organic Sugar

1/3 cup butter, softened

2 tablespoons Wholesome Sweeteners Organic Light Brown Sugar

2 teaspoons vanilla extract

2 large, cage-free egg whites

1 1/2 cups all-purpose flour

1/4 cup cornstarch

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon ground cinnamon

2/3 cup Wholesome Sweeteners Organic Powdered Sugar

2 teaspoons fat-free milk

1/8 teaspoon ground cinnamon

2 tablespoons sliced almonds

Preheat oven to 375 degrees.  Place first 4 ingredients in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes).  Add egg whites, 1 at a time, beating well after each addition.

Lightly spoon flour into dry measuring cups; level with a knife.  Combine the flour and next 5 ingredients (flour through 1/4 teaspoon cinnamon), stirring well with a whisk.  Add to butter mixute; beat well.  Divide dough into 4 equal portions.  Roll each portion to a 1/8-inch thickness between 2 sheets of plastic wrap.  Freeze dough 20 minutes or until plasti wrap can be easily removed.

Working with 1 portion of dough at a time (keep remaining dough in freezer), remove top sheet of plastic wrap.  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.

Bake at 375 degrees for 8 minues or until lightly browned.  Remove from baking sheet; cool on a wire rack.  Combine powdered sugar, milk, and 1/8 teaspoon cinnamon; drizzle over cookies.  Sprinkle with almonds.

Yield:  4 dozen