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Combine first 8 ingredients in a large bowl; beat at medium speed of an electric mixer until well blended. combine flour and soda; gradually add to egg mixture, stirring well. Gently press mixture into a ball; wrap in heavy-duty plastic wrap, and freeze 30 minutes or until firm. Divide dough in half; cover and refrigerate half of dough. Shape remaining half into 24 (1-inch) balls; roll balls in sugar, coating well. Place 2 inches apart on cookie sheets coated with cooking spray. Bake at 350 degrees for 12 minutes. Cool on wire racks. Repeat procedure with remaining dough. Recipe by: Cooking Light Magazine Holiday 1992 p. 57 Posted to EAT-LF Digest by Katherine Levya Rodman
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|Serving Size: 1 Serving (29g)|
|Recipe Makes: 48 Servings|
|Calories from Fat: 19 (17%)|
|Amt Per Serving||% DV|
|Total Fat 2.1g||3 %|
|Saturated Fat 1.3g||6 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 9.5mg||3 %|
|Sodium 40mg||1 %|
|Potassium 31.8mg||1 %|
|Total Carbohydrate 22.6g||7 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 22.3g|
|Protein 1.1g||2 %|
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Calories per serving: 112
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