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In a large bowl, beat butter on high speed for 30 seconds. Add 1 C sugar, vanilla and salt. Beat until combined; scrape sides of bowl. Beat in egg and unsweetened chocolate. Beat in flour until cmbined. Drop dough by rounded teaspoons on ungreased cookie sheet. Grease the bottom of a glass and coat with granulated sugar. Flatten cookies with sugar coated glass. Bake at 375F for 8 minutes or until set. cool on a cookie sheet for 1 minutes, then transfer to a wire rack. Cool completely.
In a mixing bowl, beat 1/4 C butter for 30 seconds on high speed. Beat in powdered sugar, extreact, and enough milk to make a spreadable consistency. If desired, tint pink with food coloring. spread over each cookie leaving 1/4 inch boarder around edge. Sprinkle with crushed candies.
In a small saucepan, heat and stir chocolate chips and shortening over low heat until melted and smooth. Let cool slightly. Drizzle chocolate over tops of cookies. Store unfrosted cookies in freezer for up to 3 months.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (63g) | ||
Recipe Makes: 24 Servings | ||
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Calories: 254 | ||
Calories from Fat: 88 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.7g | 13 % | |
Saturated Fat 5.8g | 29 % | |
Monounsaturated Fat 2.6g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 28.1mg | 9 % | |
Sodium 52.3mg | 2 % | |
Potassium 48.8mg | 1 % | |
Total Carbohydrate 42g | 12 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 41.3g | ||
Protein 1.5g | 2 % | |
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: 254
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