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Suggest a better descriptionCream butter and sugar until light and fluffy. Add egg. Beat in cardamom and flour. Wrap dough in plastic and refrigerate for several hours. heat oven to 375. Lightly butter minimuffin tins. Press dough into tins, making a well with your finger. Bake for 8-10 minutes or until just beginning to brown. Let cool on wire racks. Fill with jelly or jam and sprinkle with confectioners sugar.
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Serving Size: 1 Cookie (36g) | ||
Recipe Makes: 36 Cookies | ||
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Calories: 156 | ||
Calories from Fat: 47 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.2g | 7 % | |
Saturated Fat 3.2g | 16 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 13.4mg | 4 % | |
Sodium 0.9mg | 0 % | |
Potassium 15.5mg | 0 % | |
Total Carbohydrate 26.5g | 8 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 26.1g | ||
Protein 1.3g | 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: 156
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