Two things are required to get the best crinkly effect on these cookies: First, use the right ratio of leaveners (baking powder and baking soda). This causes the cookies to rise, then collapse quickly, which creates those visible cracks on the surface. Second, don’t skimp on the confectioners’ sugar! This recipe calls for two generous dustings before heading into the oven. If the cookies aren’t generously coated, they will absorb all the sugar as they bake. Cocoa powder provides the traditional red velvet flavor.
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Serving Size: 1 recipe (573g) | ||
Recipe Makes: 1 | ||
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Calories: 1520 | ||
Calories from Fat: 1050 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 116.7g | 156 % | |
Saturated Fat 67.4g | 337 % | |
Monounsaturated Fat 33g | ||
Polyunsanturated Fat 6.3g | ||
Cholesterol 1096.6mg | 337 % | |
Sodium 3269.3mg | 113 % | |
Potassium 1146.8mg | 30 % | |
Total Carbohydrate 80.1g | 24 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 77g | ||
Protein 37.1g | 53 % | |
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: 1520
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