Heat oven to 425 F. Mix thoroughly shortening, sugar, egg and vanilla. Measure flour by dip-level-pour method. Mix dry ingredients and add to cramed mixture alternately with sour cream. Divide dough and roll out to 1/4-inch thickness on well-floured passtry cloth. Cut with 2-inch cutter; place on greased baking sheet. Sprinkle with sugar. Bake 8 to 10 minutes, or until delicately golden. Makes 4 to 5 dozen 2-inch cookies. Posted to EAT-L Digest by pat hogberg
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Serving Size: 1 Serving (1220g) | ||
Recipe Makes: 1 | ||
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Calories: 4658 | ||
Calories from Fat: 851 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 94.5g | 126 % | |
Saturated Fat 39.8g | 199 % | |
Monounsaturated Fat 37g | ||
Polyunsanturated Fat 10.5g | ||
Cholesterol 294.6mg | 91 % | |
Sodium 1141.2mg | 39 % | |
Potassium 675.3mg | 18 % | |
Total Carbohydrate 912.2g | 268 % | |
Dietary Fiber 11.7g | 47 % | |
Sugars, other 900.5g | ||
Protein 49.8g | 71 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4658
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