Mix all ingredients. Form dough into one large ball, wrap in plastic and refrigerate for one hour or until firm. Preheat oven to 350. Roll tablespoons of dough into 1 inch balls. Place one inch apart on ungreased cookie sheet. Bake 12-15 minutes or until pale brown. Remove and let stand two minutes. Meanwhile place 1/2 C powdered sugar into 13x9 inch glass dish. Transfer hot cookies to dish. Roll cookies to coat well. Let cookies cool in sugar. Sift more sugar over cookies Posted to JEWISH-FOOD digest Volume 98 #003 by firstname.lastname@example.org (Lisa Montag) on Jan 3, 1998
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|Serving Size: 1 Serving (820g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2263 (55%)|
|Amt Per Serving||% DV|
|Total Fat 251.5g||335 %|
|Saturated Fat 135.3g||677 %|
|Monounsaturated Fat 78.6g|
|Polyunsanturated Fat 20.7g|
|Cholesterol 488mg||150 %|
|Sodium 40.6mg||1 %|
|Potassium 914.7mg||24 %|
|Total Carbohydrate 440.1g||129 %|
|Dietary Fiber 18.3g||73 %|
|Sugars, other 421.8g|
|Protein 41.4g||59 %|
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Calories per serving: 4091
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