shortbread type cookie with raspberry jam centre
Heat oven to 350. Cream butter and sugar. Add well beaten egg yolks, vanilla and flour. Shape into balls the size of a walnut. Dip in unbeaten egg white and then roll in the chopped walnuts. Dent in the centre with a thimble. Place on greased cookie sheet and bake for 5 minutes and dent again. Bake for another 12-15 minutes. Fill the centres with raspberry jam while hot. Makes about 30 cookies.
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Serving Size: 1 Serving (60g) | ||
Recipe Makes: 30 | ||
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Calories: 256 | ||
Calories from Fat: 163 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.1g | 24 % | |
Saturated Fat 5.4g | 27 % | |
Monounsaturated Fat 3.6g | ||
Polyunsanturated Fat 7.9g | ||
Cholesterol 86.8mg | 27 % | |
Sodium 67.5mg | 2 % | |
Potassium 104.3mg | 3 % | |
Total Carbohydrate 19.9g | 6 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 18.6g | ||
Protein 5.6g | 8 % | |
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: 256
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