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Ingredientes
- 1 c. Unsalted butter at room
- Temperature
- 1/2 c. (scant)
- 2 lrg Hard-cooked egg yolks
- Pressed thru' sieve
- 1 lrg Egg yolk lightly beaten
- 1 tsp Almond extract
- 1 tsp Vanilla extract
- 2 c. All-purpose flour
- Unbleached
- Sugar
Direcciones
- 1. Using an electric mixer, cream together the butter and sugar in a mixing bowl till light and fluffy. Beat in the cooked and raw egg yolks and both extracts. Using a wooden spoon, gradually incorporate the flour to make a smooth, somewhat stiff dough. Wrap dough in plastic wrap and chill 2 hrs.
- 2. Preheat the oven to 350 F.
- 3. Roll out the dough 2/3 inch thick on a lightly floured surface. (The cookies are supposed to be plump.) Cut into shapes with small 1 to 1 1/2-inch cookie cutters hearts and stars work nicely. Gather up the scraps, reroll, and cut out more cookies. Place 1/2 inch apart on ungreased baking sheets.
- 4. Bake cookies till they just begin to take on the slightest tinge of color, about 10 mins. Cold on wire racks and store in an airtight container up to 1 week.
- Makes about 6 dozen small cookies. Recipe
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 42g | |
| Recipe makes 12 servings | |
| Calories 219 | |
| Calories from Fat 140 | 64% |
| Total Fat 15.92g | 20% |
| Saturated Fat 9.89g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 58mg | 19% |
| Sodium 3mg | 0% |
| Potassium 29mg | 1% |
| Total Carbs 16.28g | 4% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.4g | 0% |
| Protein 2.54g | 4% |
