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Suggest a better descriptionBeat eggs until light, then beat in oil, sugar, flour and salt. Beat until very smooth. Stir in poppy seeds, if you desire. Drop by the teaspoon onto a greased baking sheet, leaving about 3 inches between each ( they spread and puff while baking.) Bake at 325? for 15 minutes or until browned on edges. Posted to JEWISH-FOOD digest Volume 98 #006 by Bella Parnes
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Serving Size: 1 Cookie (29g) | ||
Recipe Makes: 36 Cookies | ||
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Calories: 71 | ||
Calories from Fat: 37 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.1g | 6 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 2.1g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 88.1mg | 27 % | |
Sodium 29.3mg | 1 % | |
Potassium 32.9mg | 1 % | |
Total Carbohydrate 5.4g | 2 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 5.3g | ||
Protein 3.1g | 4 % | |
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: 71
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