Put vanilla wafers or graham cracker crumbs in the bottom of muffin tins. Combine remaining ingredients and pour over the wafers or crumbs to fill 3/4 of the way. Bake in a preheated 300 degrees F oven for 45 to 50 minutes or until light brown. Glaze: Combine ingredients and pour on top of cheesecake cookies and return to oven for 5 minutes. Allow to cool before removing from pan. Makes about 24 to 36 cookies. Recipe by: Naples Daily News 11-4-98 (Doris Reynolds) Posted to JEWISH-FOOD digest by Linda Shapiro
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|Serving Size: 1 Serving (213g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 408 (68%)|
|Amt Per Serving||% DV|
|Total Fat 45.3g||60 %|
|Saturated Fat 24.3g||122 %|
|Monounsaturated Fat 12.1g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 348.3mg||107 %|
|Sodium 443.5mg||15 %|
|Potassium 247mg||6 %|
|Total Carbohydrate 36.9g||11 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 36.9g|
|Protein 13.9g||20 %|
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Calories per serving: 601
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