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Suggest a better descriptionCookies: Heat oven to 325 degrees. Work butter in a bowl until creamy. Add sugar and beat until light and fluffy. Add egg yolk and vanilla and beat well. Add sifted flour to butter mixture gradually and mix until smooth. Divide dough into small balls about 3/4-inch in diameter. Place balls about 2 inches apart on ungreased cookie sheets. Flatten slightly with the fingers and make a depression in each with the thumb. Bake 15 minutes, or until lightly browned. Cool on wire cake racks. Fill depressions with currant jelly. Cookies may be stored unfilled and the jelly added when ready to serve. If desire, part of the dough may be shaped into cylinders about 2 inches by 1/2 inch and baked 15 minutes. When cylinder-shaped cookies are cool, dip one half of each cookie in the Chocolate Glaze and roll in chopped nuts. Makes 5-6 dozen cookies. Chocolate Glaze: Melt chocolate in a small saucepan directly over low heat (about 175 degrees). Stir in the butter and corn syrup and mix thoroughly. FROM JEANNY GARVEY, REDBOOK, DEC 1972, "THE GREAT CHRISTMAS COOKIE-SWAP COOKBOOK" From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, G Internet.
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Serving Size: 1 Serving (17g) | ||
Recipe Makes: 60 Servings | ||
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Calories: 95 | ||
Calories from Fat: 74 (78%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.2g | 11 % | |
Saturated Fat 2.4g | 12 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 10.9mg | 3 % | |
Sodium 62.6mg | 2 % | |
Potassium 18.9mg | 0 % | |
Total Carbohydrate 4.9g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 4.6g | ||
Protein 0.9g | 1 % | |
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: 95
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