Haven't made.
1. Heat oven to 350 degrees F. Cream the butter until smooth, and add in theegg yolks and sugar (I like to push them through a sieve to break them up,or try a fork.) When well mixed, add in the egg and combine. Add in theflour, and vanilla, combining together well.
2. I form these by rolling in a log and wrapping in plastic wrap orparchment, then chilling in the fridge. This lets me make the dough and thecookies on two different days, and the dough can just be sliced off with asharp knife into thin rounds. This way they hold together well and cookevenly, in just about 10 minutes.
3. I will be trying this with forming them as for rolled cookies, cut withcookies cutters, next and will update with my results.
Nutrition (calculated from recipe ingredients)---------------------------------------------- Calories: 885 Calories From Fat: 853 Total Fat: 97g Cholesterol: 455.3mg Sodium: 82.5mg Potassium: 94.2mg Carbohydrates: <1g Fiber: 0g Sugar: <1g Protein: 7.3g
Web Page:http://makeahomemom.blogspot.com/2009/12/holiday-system-day-14-recipe-sprouted.html
Author Note: Here is the promised recipe, delivered a little later as ittook me a few extra tries to perfect it. But through the Spirit of thisholiday season I did just that, and have a cookie that is so good, and yethealthy, that I think I will try to have it replace my old standby. Basedoff Fannie Farmer- yes, that book again! - for Norwegian butter cookies:
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (-157g) | ||
Recipe Makes: -1 Servings | ||
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Calories: -876 | ||
Calories from Fat: -876 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat -96.4g | -128 % | |
Saturated Fat -59.6g | -298 % | |
Monounsaturated Fat -25.5g | ||
Polyunsanturated Fat -4.1g | ||
Cholesterol -429.9mg | -132 % | |
Sodium -714.8mg | -25 % | |
Potassium -86.2mg | -2 % | |
Total Carbohydrate -0.4g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other -0.4g | ||
Protein -6.5g | -9 % | |
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. |
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