Cream together sugar and crisco, beating until light. Beat in eggs until creamy, then stir in flour and baking powder to amek soft dough. Divide dough evenly into 16 parts. Roll each part into a flattened ball and set aside on a plate. Wrap plate in plastic wrap and refrigerate two hours. Grease cookie sheet and set aside. Roll 1 ball dough into a rectangle about 1/16" thick. Spread 1 heaping teaspoon of filling
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|Serving Size: 1 Batch (1270g)|
|Recipe Makes: 1|
|Calories from Fat: 1397 (35%)|
|Amt Per Serving||% DV|
|Total Fat 155.3g||207 %|
|Saturated Fat 41.6g||208 %|
|Monounsaturated Fat 61.5g|
|Polyunsanturated Fat 36.9g|
|Cholesterol 2115mg||651 %|
|Sodium 1491.2mg||51 %|
|Potassium 1062.9mg||28 %|
|Total Carbohydrate 558.3g||164 %|
|Dietary Fiber 8.4g||34 %|
|Sugars, other 549.9g|
|Protein 98.6g||141 %|
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Calories per serving: 3991
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