Preheat oven to 350 F. Line two large baking sheets with parchment paper. Mix the topping ingredients together on a large dinner plate. Set aside.
In a medium-size mixing bowl, use a fork to vigorously mix together the oil, sugar, syrup, and milk. Mix in the extracts.
Sift in the remaining ingredients, stirring as you add them. Once all the ingredients are added mix until you've got a pliable dough
Roll the dough into walnut-size balls. Pat the dough balls into the sugar topping to flatten into roughly 2-inch discs. Transfer the dough balls to a baking sheet, sugar side up, at least 2 inches apart (they do spread). This should be easy as the bottom of the cookies should just stick to your fingers so you can just flip them over onto the baking sheet. Bake for 10 to 12 minutes they should be a bit spread and crackly on top. Remove the cookies from the oven and let them cool for 5 minutes, then transfer them to wire racks to cool completely.
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|Serving Size: 1 Serving (26g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 52 (56%)|
|Amt Per Serving||% DV|
|Total Fat 5.7g||8 %|
|Saturated Fat 0.7g||3 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 33.8mg||10 %|
|Sodium 124.8mg||4 %|
|Potassium 46.5mg||1 %|
|Total Carbohydrate 8.9g||3 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 8.2g|
|Protein 2.1g||3 %|
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: 93
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