Cream butter. Add sugar gradually and beat until light and fluffy. Add beaten egg yolk. Add sifted flour and blend. Form into small balls approx. 1 inch in diameter. Spread slightly beaten egg white over balls with pastry brush. Place on ungreased baking sheet about 2 inches apart. Bake in 350 degree oven about 10 inutes. Take sheet partially out of oven and make a small depression on top of each cookie with the tip of a teaspoon. Return to oven and bake for 5 minutes longer. When taken from oven, remove cookies from the sheet immediately. When cooled, place a small amount of frosting in each depression. Makes about 30 to 35 small cookies.
The frosting consists of butter, powdered sugar, half and half and food coloring. (note: we have added almond flavoring to the icing ingredients) Add ingredients to your taste. Make sure it''s not too runny.
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|Serving Size: 1 Dozen (173g)|
|Recipe Makes: 2.5 Servings|
|Calories from Fat: 337 (42%)|
|Amt Per Serving||% DV|
|Total Fat 37.4g||50 %|
|Saturated Fat 23.4g||117 %|
|Monounsaturated Fat 9.6g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 97.6mg||30 %|
|Sodium 281.6mg||10 %|
|Potassium 165.7mg||4 %|
|Total Carbohydrate 111.8g||33 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 110.2g|
|Protein 6.7g||10 %|
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Calories per serving: 802
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