In a mixing bowl, cream butter and sugar. Blend in egg yolks. Add flour, 1 cup at a time, beating well after each addition. Dough will be very stiff. On a well floured board or pastry cloth, roll out dough to a 1/8-in. thickness. Using a pastry wheel or knife, cut into 2-1/2-in. squares, rectangles or diamonds. Place 1/2 in. apart on ungreased cookie sheets. Sprinkle with colored sugar. Bake at 3750 for 7-8 minutes or until lightly browned. Yield: 6 dozen. Busted by Sara Horton 5/28/98 Recipe by: Taste of Home, Tammy Maclie, Seward, Nebraska
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|Serving Size: 1 Serving (1754g)|
|Recipe Makes: 1|
|Calories from Fat: 3273 (47%)|
|Amt Per Serving||% DV|
|Total Fat 363.7g||485 %|
|Saturated Fat 125.6g||628 %|
|Monounsaturated Fat 151.3g|
|Polyunsanturated Fat 70.5g|
|Cholesterol 8588.3mg||2643 %|
|Sodium 3564.1mg||123 %|
|Potassium 1146.1mg||30 %|
|Total Carbohydrate 811.2g||239 %|
|Dietary Fiber 6.8g||27 %|
|Sugars, other 804.4g|
|Protein 134.6g||192 %|
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Calories per serving: 6971
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