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Ingredientes
- 1 x portion 8 in 1 cookie dough -- vanilla
- 32 slc almonds
- 1/3 c. raspberry jam
Direcciones
- Roll dough into an 8" log. Slice into 16 pcs. Roll each piece into a ball and put on ungreased cookie sheet(s) 1" apart. Make an indentation in top of each. Put 2 slice almonds in each indentation, overlapping each other.
- Chill at least 30 min before baking. Bake @ 350` 10 to 12 min.
- Cold 2 min on cookie sheet(s), then transfer to a wire rack to cold completely. Dab a scant 1/2 teaspoon jam in each indentation.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 122g | |
| Calories 387 | |
| Calories from Fat 66 | 17% |
| Total Fat 7.87g | 10% |
| Saturated Fat 0.6g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 34mg | 1% |
| Potassium 193mg | 6% |
| Total Carbs 76.87g | 20% |
| Dietary Fiber 3.1g | 10% |
| Sugars 52.35g | 35% |
| Protein 3.74g | 6% |
